When I recently wrote about 10 Great Uses for Media Crema, a reader added one more that’s quickly becoming a favorite not just with me, but also with friends who came by for happy hour.
Shawn Passeri, on the 28-footer Althea, sailed from California to the Sea of Cortez as part of the 2010 Baja Ha-Ha and decided to cruise the Sea for a bit instead of continuing on as quickly as originally planned (it happens to so many of us — the Sea is wonderful!).
Shawn gave me this recipe, and I made it up a couple of days later and had it that night on my salad (yum!). The next day, friends stopped by unexpectedly and we invited them to stay for a sundowner. Needing a quick appetizer, I pulled out Shawn’s dressing along with some carrot sticks, sweet pepper strips and some crackers . . . and got a request for the dip recipe!
If you’re not familiar with media crema (available from Amazon), it’s basically half-and-half in a can.
It would also be great instead of sour cream on tacos, baked potatoes, grilled chicken and so much more. Best part is, it’s SO simple to make.
Cucumber Dressing or Dip
Ingredients
- 1 cucumber, peeled and seeded
- 1/2 cup Media Crema (1/2 can or box)
- 1 tablespoon onion (OR 1/4 teaspoon onion powder)
- 1/2 teaspoon chicken bouillon powder (1/2 cube, mashed up)
- cilantro, to taste
- salt & pepper, to taste
Instructions
- If you have a blender, blend all ingredients together until smooth.
- If you don’t have a blender, grate the cucumber and onion and mince the cilantro as finely as possible, then mix all ingredients.
- Store unused portion in a sealed container in the refrigerator.
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Dave Skolnick (S/V Auspicious) says
This looks like a variation on tzatziki, the Greek cucumber dressing/dip. That is trivial to make low or no-fat:
2 cups plain Greek yogurt
1 cup diced or shredded seedless cucumber
2 tablespoons lemon juice
2 garlic cloves, minced
2 tablespoons finely chopped dill
Salt and pepper, to taste
Not that this is off-the-grid friendly. If you make your own yogurt from UHT milk or strain whatever you can find locally you will have Greek yogurt. Jarred lemon juice is shelf stable for 12 to 18 months. If fresh garlic isn’t available you probably have it in a jar or tube (I like tubes). Dried dill lasts a long time.
If you can find cucumbers you can make tzatziki.
Excellent as a salad dressing, on lamb or pork, as a dip for any toasted bread, and as a dollop on soups (vegetable for sure).
Carolyn Shearlock says
You can make Greek yogurt from powdered milk.
Caroline says
This is my absolute favorite salad dressing and dip now. I thought I liked Ranch but this is the best. We never get tired of it. I am so grateful I tried this recipe. Thank you Carolyn for making your recipes available here. Your site is a joy to read.