Recipe: Grated cucumber dip

GRATED CUCUMBER DIP

Makes 2 to 3 cups.

Note: Serve with raw vegetables or with toast or crêpes. Adapted from "Simca's Cuisine" (reprinted by the Lyons Press, $15), from the Nov. 8, 1972, edition of Taste.

• 1 lb. cucumbers, peeled, seeded and grated

• 1 tbsp. salt

• 2 hard-cooked eggs, peeled and chopped

• 2/3 c. cream cheese, at room temperature

• 21/2 tbsp. tomato paste

• 1/4 c. capers, finely chopped

• 1 garlic clove, finely chopped

• 1 tbsp. freshly minced chives

• 1 tbsp. finely chopped green onions or shallots

• 2/3 tbsp. Cognac, optional

• Freshly ground black pepper

• Tabasco sauce to taste

Directions

In a colander, sprinkle cucumbers with salt and let stand about 15 minutes, stirring occasionally. Rinse thoroughly under cold running water, squeeze out water and dry thoroughly on paper towels.

Fill a large bowl with ice cubes. Place a medium bowl over ice cubes. Add cream cheese and, using an electric mixer on medium speed, beat until creamy. Add cream, 1 tablespoon at a time, and beat until smooth. Add tomato paste and beat until thoroughly incorporated.

Stir in eggs, cucumbers, capers, garlic, chives, green onions (or shallots), parsley (or basil or dill) and Cognac, if using. Season with pepper and Tabasco sauce to taste.