Cucumber and Fennel Dip Recipe
Cooling cucumber and fresh fennel—not to mention rich Greek yogurt—complement garlic’s bite in this refreshing dip straight from the farmer’s market. It’s best served with Kashi* Pita Crisps Zesty Salsa.
Makes 12 servings
1 cup very finely chopped organic cucumber
1/3 cup shredded fresh organic fennel bulb
1 fresh organic jalapeño pepper, seeded and finely chopped (about 2 tablespoons)
2 small cloves organic garlic, minced
1 cup organic Greek low-fat plain yogurt
2 tablespoons finely chopped fresh organic fennel fronds
2 teaspoons organic lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon grated organic lemon zest
1/4 teaspoon fine sea salt
1. Firmly squeeze cucumber between layers of paper towels, removing excess moisture.
2. In small mixing bowl toss together cucumber, shredded fennel, jalapeño pepper and garlic. Fold in yogurt, fennel fronds, lemon juice, oil, lemon zest and salt. Cover and refrigerate for 30 minutes to 4 hours.
3. Spoon into a serving dish and serve promptly.