Tag Archives: sour cream

Cucumber Salad

Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

Ingredients

  • 1 cup sour cream
  • 1-2 cucumbers, thinly sliced
  • 1/2 lemon, juiced
  • 1 teaspoon vinegar
  • 1/2 pack of fresh dill (roughly 4+ tablespoons)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • dash of fresh cracked pepper
  • pinch of sea salt
  • pinch of red pepper flakes (optional)
  1. Combine the herbs, sour cream, lemon juice, vinegar, and salt and pepper. Adjust to taste.
  2. Stir in cucumbers, ready to serve immediately or refrigerate until ready to eat.

I made this with 1 1/2 cucumbers and still had some dip remaining that I ate with carrots.  So this recipe is definitely liberal enough to add some additional vegetables or more cucumbers. You could also just serve the sour cream with the herbs as a vegetable dip on a veggie tray.  A vegan blogger that I follow made a vegan variation of this recipe with radishes in it too.

I also found some fun facts about cucumbers I recommend you check out!  They can eliminate bad breath, be used to erase pen and crayon marks, and even prevent a hangover!

Cucumber Salad

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Hillbilly Bean Dip

Seventy-five percent of federal poultry inspectors say they would not eat chicken.

This recipe is a good one to keep in your playbook when you need to whip up something quick and easy for a party.  I think this would be a hit at a sports party or something along those lines.  It would also go well with a Mexican meal either on tacos/nachos or served as a side.  I made it right before I moved for the first time and it took about 10 minutes of prep time and 20 minutes in the oven.  Now my recipe is a smaller portion but it can easily be multiplied if you wanted to bring it as a dish to a party.  I’d say my recipe would make about 8+ servings as a side dish or appetizer.

  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 can vegetarian refried beans
  • 1/2 onion, diced
  • 1 tomato, diced
  • 1 tablespoon chili powder
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • tortilla or corn chips to serve
  1. Mix the sour cream and cream cheese together first.  Add in the refried beans, about half a can at a time.
  2. Add the onion, tomato, and chili powder.  Stir.
  3. Pour into baking pan, I used about a 6in circular pan.  Use whatever size you have so that the dip is at least 1/2 inch thick.
  4. Sprinkle the cheese across the top.
  5. Bake for about 15-20 minutes at 350.  It can be served hot or cold.

Bean Dip

Now that I’m finally all settled into my new apartment in Raleigh I should be able to post a little more regularly.  It was pretty hectic the past 2-3 weeks with final exams, graduation, and moving several states away! I’m also planning on doing a juice cleanse coming up so I will keep you all posted on how that goes! 🙂

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