Description
Cucumber cream cheese dip, made with fresh peeled cucumber, mayo, lemon, and some spices - is an incredible appetizer. Made in 1 bowl in less than 10 minutes, this is served cold with chips or veggies, it's the perfect starter for any gathering.
Ingredients
Scale
- 8 Ounces Cream Cheese - softened
- 3 Tablespoons Mayo
- 1 Large Cucumber - peeled
- 1/2 Small Onion - grated
- Juice of 1/2 Lemon
- 1/2 Teaspoon Dill
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Salt
- 1/4 Teaspoon White Pepper
- Dash of Franks Hot Sauce
Instructions
- To a large bowl add the cream cheese and mayo. Mix with a hand mixer until smooth and creamy with no lumps remaining.
- Peel the cucumber and slice off the ends. Grate on the small side of a cheese grater. Place in some paper towels or a cheesecloth and squeeze out all of the water. Add to the bowl.
- Grate the onion on the same side of the grater as the cucumber. Add to the bowl.
- Add the rest of the ingredients and mix well until everything is smooth and blended.
- Serve immediately with chips, crackers, pretzels, or veggies - or store in the fridge to chill until needed.
Notes
- This can be made 24 hours before serving - just store airtight in the fridge.
- Leftovers can be kept for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer - Dips and Spreads
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 114
- Sugar: 1.5 g
- Sodium: 202.3 mg
- Fat: 11 g
- Carbohydrates: 3 g
- Fiber: 0.2 g
- Protein: 1.6 g
- Cholesterol: 24.6 mg
