Happy unofficial fall y’all! Can I say that even though it’s hotter than heck? (the heat index in Chicago was 102 degrees, the other day). I’m def. not wishing for winter, but I am longing for cozy sweaters, leggings and boots… #thebasicBuniform! (No, I’ve given up on #PSL, too much sugar… The hilarity of that comment is I ate approximately 2 pieces of my Vanilla Cherry Cake (recipe coming soon)!
Let’s talk about this post! This recipe makes me so happy. It’s great as a brunch hors d’oeuvre or a nice accompaniment for Netflix binging, or to serve at afternoon tea. Afternoon tea is where the idea for this recipe came from. I love the concept of eating a mini meal to hold off hunger until dinner. Any excuse to consume more calories and I’m in!
This cucumber spread is versatile enough that I use it as veggie dip and chip dip. I make cute little traditional, crustless, triangle tea sandwiches with this dip. I also spread it on a sourdough baguette and serve it open faced. It’s like my take on tzatziki sauce… my Armenian husband would be proud… ha!