Dill Cucumber Dip

Dill Cucumber Dip-MeredithIngredients

8 oz. cream cheese, softened

1 cup mayonnaise

2 tablespoons green onion, or ½ teaspoon onion powder

1 tablespoon lemon juice

½ teaspoon hot sauce or horseradish

½ teaspoon garlic salt or ½ teaspoon minced garlic

¼ teaspoon pepper

2 teaspoons dried dill weed

2 large cucumbers, peeled, seeded, cut in chunks, allow to drain (3-4 cups)



  1. Place all ingredients except the cucumbers in a food processor bowl. Pulse until well blended.
  2. Add the cucumber chunks and pulse until the desired consistency is reached (chunky or smooth).
  3. Store in the refrigerator 2-3 hours before serving to allow flavors to blend.
  4. Serve as a dip for chips or veggies.

Note:  This recipe can be mixed up by hand.  Cucumbers would need to be finely chopped.


Yield:  4 cups

Recipe source:  Nancy Krueger, Firth, NE.

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