|1 lb||cucumbers, seeded, peeled, coarsely chopped, reserving 4 cucumber spears for garnish|
|1||12 oz jar Pastene Peperoncini, drained and chopped, reserving 4 for garnish and ¼ cup pickling liquid|
|1 cup||plain whole-milk yogurt|
|¼ tsp||ground cumin|
|¼ cup||dill, chopped|
|salt to taste|
Prep time: 10 minutes | Cook time: 30 minutes
- In a blender, puree the chopped cucumbers with peperoncini, pickling liquid, 2 Tbsp dill, yogurt, and buttermilk until very smooth.
- Stir in the cumin remaining dill and season with salt.
- Refrigerate until chilled, about 30 minutes.
- Serve chilled with a whole pepperoncini and cucumber spear on the side.