Cool Cucumber Dip
This heart-healthy recipe from UW Health's Women and Heart Health program includes skin-friendly almonds, which contain a variety of nutrients and omega-3 fatty acids which aid in skin health and function, thus helping to keep the skin clear.
The crushed toasted almonds in this dip provide crunch, and the just-right seasoning blend adds zing to this unusual dip. It's convenient and stress-free for parties. You can make it up to four days in advance and serve it with colorful precut vegetables.
Bonus Recipe! Cucumber Treatment for Puffy Eyes
Save those extra cukes when you're done making the dip! The antioxidants and acids in cucumbers reduce irritation and lower water retention in the eye, thus reducing swelling and puffiness. Cucumbers also have a mild skin lightening effect, which may aid in in lessening under-eye dark circles:
- Place cucumber slices in a plastic bag and chill them in the refrigerator
- Recline back or lie down and then place the chilled cucumbers over your eyes, making sure to cover the puffiest areas
- Leave the cooled slices on your eyes for roughly 15 minutes
- Remove and discard
Cool Cucumber Dip Ingredients
1/4 cup plus 1 tablespoon sliced almonds
3/4 cup fat-free sour cream
1/4 medium cucumber, peeled, seeded, and coarsely chopped (about 1/2 cup)
2 medium green onions, cut into 1/2-inch pieces
2 teaspoons red wine vinegar
1 teaspoon salt-free extra-spicy seasoning blend
In a medium skillet, dry-roast the almonds over medium-heat for 3 to 4 minutes, or until golden brown, stirring occasionally. Put 1 tablespoon almonds in a small bowl. Set aside to use as a garnish.
In a food processor or blender, process the remaining almonds for 3 to 5 seconds, or until coarsely crushed (1/4-inch irregular pieces). Transfer to a medium serving bowl.
Process the remaining ingredients until the desired consistency, 5 to 10 seconds if you prefer a chunky texture, 15 to 20 seconds for smooth. Stir into the crushed almonds.
To serve, sprinkle with the reserved almonds.
For a decorative presentation, peel a medium cucumber in lengthwise strips about 1/2 inch wide and 1/2 inch apart, leaving 1/2-inch strips of peel intact. Cut the cucumber crosswise into 3/4-inch slices. Using a melon baller or the tip of a small spoon, partially hollow out the slices, making little cups with enough of one end intact to hold the filling in place. Spoon the filling into the cups.
Serving Size: 2 Tablespoons
Total Fat 2.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 4 mg
Sodium 20 mg
Carbohydrates 5 g
Fiber 1 g
Sugars 2 g
Protein 2 g
Dietary Exchanges: 1/2 carbohydrate
This recipe is brought to you by the American Heart Association's Go Red For Women movement. Recipe copyright © 2005 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.