This recipe is the perfect quick and easy BBQ appetizer, all your friends will be impressed by the freshness! Grab your fresh herbs and cucumbers from the garden and whip up this delicious dip.
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Ingredients
1/2 cup grated cucumber
1 cup full-fat Greek yogurt
1 garlic clove, peeled and finely minced
1 tsp. extra-virgin olive oil
1 tsp. fresh squeezed lemon juice
2 tablespoons fresh dill, finely minced
2 tablespoons fresh cilantro, finely minced
2 tablespoons fresh parsley, finely minced
1/2 tsp. salt
1/4 tsp. black pepper
Instructions
1. Pat the grated cucumber with a paper towel and gently squeeze out excess water. Once excess moisture is removed, transfer the cucumber to a medium bowl.
2. Add the yogurt, sour cream, garlic, olive oil and lemon juice to the bowl with the cucumber.
3. Stir to combine.
Add all the fresh herbs, salt, and black pepper. Stir to combine.
4. You can serve this dip immediately. Or transfer it to a new container and
refrigerate it before serving.
Enjoy!
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Harvest Blossoms
1. Pluck Them
This is the simplest part. Pinch the base of the squash blossom and pluck it straight from it's stem. It's also worth giving the blossom a cool rinse in the sink and patting them dry before cooking. The same picking and cooking methods can be used for all kinds of squash blossoms. Pumpkin blossoms are especially versatile because they are large and the petals are thick enough to withstand some cooking.
2. Choose a Cooking Method
RAW
Pumpkin blossoms and other squash blossoms can be eaten as they are, especially perfect atop a fall green salad.
FRIED
Fried squash blossoms are surprising light and fresh tasting, especially when made in a tempura batter, which is perfect for quick frying that will not overcook the squash blossom on the inside. Try out this Pumpkin Flower Tempura Recipe from Chef DePaprika for a fast and genuinely traditional tempura frying technique.
STUFFED
Pumpkin blossoms can be quite large, certainly larger than other squash blossoms like zucchini, so they are perfect for stuffing. There are lots of great ideas for stuffing, even including Thai Pork-Stuffed Squash Blossoms, but our favorite fall recipe is the Market Stuffed Squash Blossoms from A Spicy Perspective, stuffed with goat cheese and dried cherries. It's the kind of plate that would feel right at home on a Thanksgiving spread.
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