My friend Nancy got this amusingly described summer dip from her friend Joan Goldberg and, in fact, it lives up to its description, as she says.
Makes 4 cups.
1 16-oz. container sour cream or 2 cups Yogurt Cheese
1 cup mayonnaise
2 medium-size cucumbers, peeled, seeded if desired, and finely chopped
2 cups packed fresh Italian parsley leaves, finely chopped
1 bunch scallions (white and green parts) or ½ medium-size red onion, finely chopped
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
1. Place all ingredients in a large mixing bowl and mix well.
2. Transfer to a serving bowl and serve immediately, or cover and refrigerate overnight.
Joan says that Frito Lay’s ridged potato chips are the only way to eat this dip.
From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)