This is what you'll need:
This recipe is labeled "gluten-free", but please pay attention to the choice of mayonnaise. |
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Directions:
- Mince or grate cucumbers, eggs and garlic.
- Crush the cheese in a bowl using a fork, until it becomes minced or creamy (depending on whether it's hard or soft). You can grate it instead if it's hard enough.
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3. Add mustard, mayonnaise and sour cream to the cheese and mix well, until homogenized. Then, stir in cucumbers, garlic and eggs. At the end, season with some pepper to taste and some salt, if necessary.
You may need to add a bit more sour cream and mayo than stated above, if using hard and dry cheese, to get the desired consistency. |
You can sprinkle each serving with red pepper flakes, chopped dill or parsley, or do as I did this time: combine 1-2 teaspoons of the dip with a few drops of beetroot juice and drizzle on the top of each serving. Any color pop would be perfect!