Cucumber – Dill Spread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 ml water
- 1 squirt lemon juice
- 1 dash oil (sunflower oil)
- 100 g sunflower seeds
- 0.5 ½ cucumber (s)
- 0.5 tablespoon ½ dill
- some salt and pepper
- possibly thyme
- possibly oregano
- Spice (s)
Print Recipe
Pin Recipe Instructions
- Put the water, oil and lemon juice in a tall container (measuring cup etc.) and then add the sunflower seeds. Puree everything with the hand blender (or process in the blender). Peel the cucumber, cut into several large pieces and add to the mixture. Process the whole thing again with the hand blender / mixer.
- Now stir in the dill, season with salt, pepper and possibly other spices. Pour into a sealable glass.
- Keeps for a few days in the refrigerator. Tastes great with bread that is still warm or as a dip for a raw vegetable platter, etc.
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