Cool Cucumber Dip

1/4 cup plus 1 tablespoon sliced almonds
3/4 cup fat-free sour cream
1/4 medium cucumber, peeled, seeded, and coarsely chopped (about 1/2 cup)
2 medium green onions, cut into 1/2-inch pieces
2 teaspoons red wine vinegar
1 teaspoon salt-free extra-spicy seasoning blend

In a medium skillet, dry-roast the almonds over medium-heat for 3 to 4 minutes, or until golden brown, stirring occasionally. Put 1 tablespoon almonds in a small bowl. Set aside to use as a garnish.

In a food processor or blender, process the remaining almonds for 3 to 5 seconds, or until coarsely crushed (1/4-inch irregular pieces). Transfer to a medium serving bowl.

Process the remaining ingredients until the desired consistency, 5 to 10 seconds if you prefer a chunky texture, 15 to 20 seconds for smooth. Stir into the crushed almonds.

To serve, sprinkle with the reserved almonds.

Crushed toasted almonds provide crunch, and the just-right seasoning blend adds zing to this unusual dip.  It’s convenient and stress-free for parties–you can make it up to four days in advance and serve it with colorful precut vegetables.

For a decorative presentation, peel a medium cucumber in lengthwise strips about 1/2 inch wide and 1/2 inch apart, leaving 1/2-inch strips of peel intact. Cut the cucumber crosswise into 3/4-inch slices. Using a melon baller or the tip of a small spoon, partially hollow out the slices, making little cups with enough of one end intact to hold the filling in place. Spoon the filling into the cups.