Cucumber Dill Sauce (dairy/fish)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 cups sour cream or pareve substitute 2 med. size cucumbers, peeled, halved lengthwise, seeded and chopped fine 1/3 cup finely chopped fresh dill OR 2 tablespoons dried dill weed 1/3 cup finely chopped green onions 2 tablespoons milk or non dairy substitute 1/2 teaspoon salt For garnish: 1 jar (2 oz.) red lumpfish caviar, dill sprig

Instructions

Mix all ingredients in a medium size bowl. Cover and refrigerate. To serve, spoon caviar around edges of sauce; place dill sprig in middle. Makes 3 1/2 cups.

Serving Size

Makes 3 1/2 cups

Notes

Wonderful with fish or as a vegetable dip

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .