Ingredients
Serves 6
| 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 | |
| 1 cup | buttermilk | |
| ¼ tsp | ground cumin | |
| ¼ cup | dill, chopped | |
| salt to taste |
Directions
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.
