Reviewed: Jul. 19, 2008

I doubled the cucumber because I have so many in my garden, and loved this with wheat thins or in a wrap with ham and tomatoes.

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KIWILUST


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Reviewed: Jul. 18, 2008

I really enjoyed this dip! I liked it so much, i took it to work to share with veggies, everyone loved it! I will definately make this again. It's so light, and refreshing!

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First off, this recipe is delicious. I brought it to a cook out and everyone agreed how refreshing it is! I served it in a hollowed out bread bowl, cut the part of the bread i hollowed out into small squares and toasted them in the oven with virgin olive oil! Delicious!

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CheesyCookin


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Reviewed: Mar. 20, 2008

This was really nice. I used only half an onion and seeded the cucumber before chopping. I also added about 2 tbsp. of hot sauce. I'm not sure I would've liked it with chips, but it would be great with a veggie platter or some nice crackers. I used this in an appetizer - baked and cooled wonton wrappers in muffin tins, spooned in a small amount of the dip and topped it with shredded garlic chicken.

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campagnes

	Cooking Level: Expert Living In: Chattanooga, Tennessee, USA
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Reviewed: Feb. 10, 2008

This is a good recipe. I only had one block of cream cheese so I increased the mayo to 1 cup. Tasted great. Thanks!

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OHCRIPE

	Cooking Level: Intermediate Home Town: Issaquah, Washington, USA Living In: North Bend, Washington, USA
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Reviewed: Feb. 8, 2008

Absolutely awesome dip! I added 1 T sour cream and 1/4 tsp dill weed for added flavor and omitted the garlic salt replacing it with 1/2 tsp each garlic powder and salt. Excellent recipe! Thanks for sharing.

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heidk


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Reviewed: Aug. 21, 2007

I loved this recipe. I needed something to bring to a social gathering and it was gone after just a bit. I did omit the onion because I did not have any but added onion powder which worked nicely. I also added dill. Very Tasty. Also made it with low fat cream cheese and light mayo so it would be too bad for you. This is a keeper.

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JULILAL

	Cooking Level: Intermediate Home Town: Fernley, Nevada, USA Living In: Guatemala City, Guatemala, Guatemala
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Reviewed: Jul. 7, 2007

Really yummy; we served this in a hollowed out red cabbage with pita triangles, and some wedges from the red cabbage itself. Ours seemed to have a bit of an issue with blending properly, but still tasted great anyways.

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CHELS

	Cooking Level: Beginning Home Town: St. John's, Newfoundland, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Jun. 23, 2007

We had so many cucumbers growing in the garden that we didn't know what to do with them. I made this dip with 8 oz. cream cheese, 2 TABL mayo, and 2 TABL sourcream. I used a large cuke and half an onion. It was the perfect solution.

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Kori


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Reviewed: May 18, 2006

This dip is *so* fresh and wonderful, the perfect complement to summer veggies or buttery crackers. I added some dill and celery salt but the grated cucumber is the real star of this show. [Don't forget to seed the cuke!] Even with light mayo and Neufchatel it was creamy and the consistency didn't suffer at all.

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SANDS99

	Cooking Level: Expert Home Town: New York, New York, USA Living In: Princeton, New Jersey, USA
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Reviewed: May 18, 2006

I served this at a party and not one person liked this. I will not make this again.

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mofks

	Cooking Level: Expert Home Town: Raleigh, North Carolina, USA Living In: Garner, North Carolina, USA
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Reviewed: May 7, 2006

Refreshing and delicious!! I will definately make this for a party.

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Skiddles


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Reviewed: May 2, 2006

Very much the same as benedictine made by a nun from Louisvlle KY Cucumbers were grated and drained until dry green food dye was added for color don't know why

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JENIB487

	Cooking Level: Expert
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Reviewed: Apr. 7, 2006

This was a creamy and tasty dip! I added a little dill and sour cream also. I served it with butter crackers. I look forward to making it again this summer!

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Tami H

	Cooking Level: Intermediate Living In: Du Bois, Pennsylvania, USA
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Reviewed: Mar. 20, 2006

This is unbelievable!! It's so simple and so tasty. I served it with toastitos and triscuits. Make sure to let it sit as long as possible as it's better the longer it sits. Make it this night before just to make sure it has enough time in the fridge. Also, I periodically placed it back in the fridge from time to time just to keep it cold. Thanks so much for sharing. I'll be making this again and again and again!

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Amy V.

	Cooking Level: Intermediate Home Town: Albany, New York, USA Living In: Montreal, Quebec, Canada
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Reviewed: Jul. 27, 2005

This recipe was so yummy, you should have seen the look on my oldest brothers face when he tasted it. We been eating the dip with with this honey twisted pretzels. Its delicious and easy to make!

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playbonic


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Reviewed: May 31, 2005

This was awesome. I also added about a tablespoon or so of sour cream for a little added flavor along with fresh dill. Let this sit for a few hours at least before serving. I tasted it before I chilled it and a few hours after and it made a big difference. I think it gave the cucumbers and onions time to flavor the dip a bit more. I will definitely make this again at the next party. I served it with vegetable crackers, veggies and chips.

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Janet Dufour

Cooking Level: Intermediate

Cucumber Dip II

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