Low-carb Chips and Dip

Two sliced cucumbers and your favorite dip! That's all for this recipe!

Ok. They're not really potato chips. They're sliced cucumbers. Once you dip them in this sauce though, the chip won't matter!

I went to a friend's house for a dinner party a couple days ago and decided to take a tray of sliced cucumber and some Sweet Pickle Ranch sauce to dip them in. It was my low-carb chips and dip contribution to a carb-heavy spread of delicious party food.

In truth, I was worried that none of it would get eaten, but the tray went over well and there were just a hand full of cucumber chips left by the end of the night. The best reviews came mostly from the female population at the party, who seemed to like having a healthier option for after-meal grazing as part of the spread. The tray disappeared primarily from people grabbing a slice of cucumber and dredging it in the sauce as they passed by the snack table.

The chips and dip, along with a tray of ham pickle roll-ups (like these) that I made seemed to generate lots of good food conversation throughout the night. I couldn't be happier with how the health-concious snack approach was received.

I'm really starting to enjoy the unique challenge of healthier food in the quest for delicious bites!

Eat well, cook often ...

Creamy Ranch Cucumber Salad

Printable version

The cucumber originated in India and was domesticated by the 7th century B.C., it spread from there to China and the Ancient Mediterranean regions, According to Oxford Companion to American Food and Drink. The Romans ate cucumber and spread it throughout the empire reaching as far north as what is now modern day Britain. It made its way to the new world in 1494 when the Spanish brought it to Haiti. It quickly spread to Florida and North America through Native American tribes.

There are many varieties of cucumbers but most fall in one of two groups: pickling or slicing. In the U.S., California and the Southeast lead in growing slicing cucumbers while Michigan and North Carolina grow the most pickling variety.

For this recipe, I use fresh slicing cucumbers in a creamy salad. It gets a flavor boost from ranch seasoning and strained bread and butter pickle brine, favorites of mine that I always have in the pantry. This flavorful salad is perfect for picnics and a great way to use up any extra cucumbers picked fresh from the garden.

BEHIND THIS BITE

Creamy Ranch Cucumber Salad

This salad was the tastiest cucumber dish I have eaten in a long time. I shared it with my Mom and Dad and both were really impressed. Once again, a packet of ranch seasoning swoops in and takes a recipe to the ultra tasty level. This is one of a number of offerings I have created this summer that feature the seasoning and all are some of the best recipes I have made this year. I think it is time to make my own version.

Later today I will take leftovers of this recipe and use it on a spicy chicken tostada! I think it has the potential to be a great sauce as well, but I’ll start by using this along with some spicy chicken, jack cheese, lettuce and tomato on top of a crunchy tortilla.

Enough said.

Gotta get to work!

Eat well, cook often ...

THE RECIPE

Creamy Ranch Cucumber Salad

Serves 4 to 6; 10 minutes
5 Cucumbers, peeled, seeded and diced
1/4 C Red onion, diced
1 pkg Ranch seasoning
1/2 C Sour cream
1/2 C Mayonnaise
1/4 C Pickle brine, strained from jar of bread and butter pickles

Mix together
In a large bowl, mix together cucumber, onion, ranch seasoning, sour cream, mayo and pickle juice until thoroughly combined, then serve.

Creamy Tomato Basil Cucumber Bites

Printable version

Little treats to enjoy while socializing or as a prelude to a feast have been around for centuries, but in the United States the actual word “appetizer” began to appear during the 1860s, most likely as an English alternative to the French word “hors d’oeuvre” for a description of a first course or snack plate.

After the repeal of prohibition in 1933 cocktail parties became popular and countless appetizer recipes for snacks to enjoy with drinks began to appear. Around the same time, the modern model for the three course meal of appetizer, main course and desert emerged in restaurants.

For this recipe, tomato, basil and cucumber star in a garden fresh appetizer. The basil and tomato are the signature flavors and are bound together with cream cheese and sour cream. The mixture is placed on a slice of fresh cucumber and can be served before a hardy meal or as part of a slew of snacks to be enjoyed while sipping on cool beverages at gathering with friends and family.

BEHIND THIS BITE

Creamy tomato basil cucumber bites

This is the first of several appetizer bites I made recently for a gathering of friends. Here I use a cucumber as the mode of delivery and tomato and basil as the star flavors of this garden-fresh treat. When I decided to make these appetizers this was the first one I thought of.

As I was shopping for the ingredients I realized it would be easy to create a number of snacks by swapping out ingredients and changing the delivery method for each bite. The cream cheese and sour cream are the constants that all the snacks have in common. I was able to provide three different, but similar hor’s douvres in this manor. It’s an easy way to create a variety of tasty treats for getting a party started. Look for the Jalapeño-bacon version of this for my next post.

Eat well, cook often ...

THE RECIPE

Creamy tomato basil cucumber bites

Makes 32 snacks, 20 minutes (30 minutes inactive)
1 pkg Cream cheese (8 oz)
1 C Sour cream
2 Tbs Fresh basil, minced
1 C Tomato, seeded, diced
32 slices Cucumber
Extra Basil for garnish

Make spread
In a large bowl mix together cream cheese, sour cream, basil and tomato until well incorporated. Adjust seasoning if necessary. Cover and let flavors meld for at least 30 minutes.

Build appetizer
On a slice of cucumber place a dollop of the spread and garnish with extra minced basil.