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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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My late mother-in-law's recipe is a must at every gathering, even in the dead of winter for the Steeler/Penguin games. We have friends that don't like cucumbers, but they love this dip! You do need to use regular cream cheese and hand dice the vegetables. I have tried this with low-fat & no-fat cream cheese and a food procesor, but all of those make it soupy. Ingredients:
1 large cucumber |
2 (8 ounce) packages cream cheese (regular, anything less makes soup) |
1/2 cup diced onion |
3 tablespoons lemon juice (use (to taste) |
1 -2 teaspoon salt (sea salt gives a better flavor) or 1 -2 teaspoon sea salt (sea salt gives a better flavor) |
Directions:
1. Set out cream cheese in a mixing bowl to soften.
2. Dice cucumber and spread out on a paper towel (I usually put a paper plate underneath).
3. Set aside and dice the onion.
4. Add all ingredients to the cream cheese and blend thoroughly.
5. Chill in the refrigerator and serve with chips.
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