Ryan’s family makes this deliciously refreshing dip during the summer, and as soon as the weather heats up, I immediately crave it! Ryan’s sister is vegan, and she taught me how to make this dairy-free version of the recipe. Ever since then, I always make it when we travel out to the river, as it’s the perfect post-swim snack after coming back in from the heat.
This dip is a sour cream-based, cucumber dip that pairs perfectly with a variety of finger foods. I love eating it with lightly salted potato chips or raw veggies, but you can also use it as a spread for a pita pocket, as a creamy salad dressing, or as a palate cleanser on the side of a heavier dish.
This recipe is actually a modern adaptation of a traditional Polish dressing called mizeria, which is quite close in flavor, in my opinion, to tzatziki. Various recipes of mizeria include other ingredients not used in this recipe, including dill, red onion, sugar, chives, mint or parsley.
Mizeria is the Polish word for misery. The taste is wonderful, but the dish was said to make Queen Bona Sforza, an Italian princess who married Polish King Sigismund I in the 16th century homesick for Italy.
“‘Mizeria’ is the Polish word for ‘misery’. The taste is so wonderful, it was said that the dish made Queen Bona Sforza, an Italian princess who married Polish King Sigismund I in the 16th century, homesick for Italy.”
– The Polish Housewife, Lois Britton
Wess Family Cucumber Dip
Ingredients
- 12oz Tofutti Vegan Sour Cream
- 1 large Cucumber
- 1/2 Sweet Onion (grated)
- Salt & Pepper (to taste)
Instructions
- Peel skin off of cucumber and chop off rough ends. Using the larger side of a box grater, shred cucumber into thin slices.
- Once cucumber is shredded, take a few paper towels and squeeze out the majority of the water from the cucumber shreds. Place into bowl and set aside.
- Then, take your sweet onion and follow the same steps as you did with the cucumber – use a box grater to shred into thin slices. Take a few paper towels and squeeze out the excess water from your onion shreds. Place into bowl with cucumbers.
- Empty entire container of Tofutti sour cream into bowl with cucumbers and sweet onion. Stir to combine.
- Season with salt and pepper to taste. Serve with salted potato chips.
Watch my video on how to make this recipe by clicking here.
