My family doesn't really go for cucumbers.
When we get them in the farm share my first thoughts are big:
I'll make gyros and use the cucumber to make tzatziki sauce!
We'll have Indian food and I'll make raita! We'll have sushi!
This past summer I got into pickling. The one common burger topping in our house is pickles. Thanks to Food In Jars, I've discovered how easy and tasty it is to put up a couple of jars of refrigerated kosher dills. I've expanded that to include pickling several other vegetables.
But sometimes I need to remember the KISS principle.
Keep It Simple, Sillybilly.
Recently I offered to bring food to a mid-morning gathering. I wasn't sure what I'd bring until I picked up the farm share. When I saw the cucumbers and radishes I knew what I'd make. Sliced veggies and dip.
Simple. Always good to have a healthy alternative on the table. After all, other folks aren't as lukewarm about cukes as my family.
I decided to try out the bottle of Beau Monde seasoning I picked up on sale (with a coupon!) at Kroger a while back. I think Beau Monde dip was to the 70s what Buffalo Chicken dip is today--ubiquitous. And I love 'em both. In fact, I found this dip so tasty I used it as the bread spread on a cucumber, radish, and salad mix hoagie, and used up the last of it on a BLT.
Beau Monde Dip (makes about 1 cup)
1/2 cup (120 ml) mayonnaise (I prefer Hellman's or Best Foods, depending on what time zone I'm in)
1/2 cup (120 ml) cottage cheese (original recipes called for sour cream, I didn't have any)
1 Tablespoon dried parsley
1/2 teaspoon Beau Monde Seasoning
1/2 teaspoon dill mix (I have Pampered Chef on hand but plain dill weed or any dill blend will do)
a couple of shakes of dried minced onion mix (I have Tastefully Simple Onion Onion on hand)
Stir all ingredients together in a bowl. Cover and chill for at least 30 minutes to let the flavors meld. Keeps a few days.