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