I don’t know what it is but the beach but it seems to affect a body in two ways: 1. One seems to develop the need to snack continuously. 2. One develops the overwhelming urge to nap (well, that happens to me or maybe it is a result of the snacking?)
After hitting the beach two days in a row last week combined with the 95 degree temperatures, made me want to make a very quick and cool recipe. I opted for a recipe that is also a great way to use miscellaneous nibbley bits that you could possible use for dipping.
In our case, we used pita chips and a variety of vegetables. Dig in!
1 cucumber, peeled and diced (from our garden)
3/4 cup light sour cream
1/2 cup non-fat plain Greek yogurt
1/2 cup diced green pepper (from our garden)
2 large cloves of garlic, minced
A handful fresh parsley (from our garden)
A handful fresh cilantro (from our garden)
A handful baby spinach, minced
1/4 cup chopped sweet onion
a few pinches of course salt
a few pinches of ground black pepper
1. Wash, dry, peel and finely chop the cucumber. Place it in a strainer on top of a clean cloth or paper towels and allow excess liquid to drain.
2. Meanwhile, in a large bowl, combine all other ingredients. Fold in the cucumber and if time allows, place in the refrigerator for a few hours to allow flavors to build.