Dill Cucumber Dip

SUBMITTED BY: MOLSON7 PHOTO BY: gapch1026

"This cool, refreshing dip is great in the summer, and a fine way to use fresh garden cucumbers. Serve with crackers or chips."

PREP TIME	5 Min
READY IN	5 Min

SERVINGS & SCALING

Original recipe yield: 3 cups

USMETRIC

About scaling and conversions

INGREDIENTS

1 (8 ounce) package cream cheese, softened
2 cucumbers - peeled, seeded and chopped
1 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon dried dill weed
1/2 teaspoon hot pepper sauce

READ REVIEWS (27)

DIRECTIONS

Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.

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REVIEWS

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Reviewed on Aug. 11, 2003 by GINNYG

Awesome! I made this to go with homemade fried zucchini sticks...

22 users found this review helpful

Reviewed on Jun. 21, 2005 by TchrJrHi

This was delicious. I did double the amount of dill because I couldn't taste it with the amounts stated. I also didn't add the hot pepper sauce (I forgot) and it was still amazing. Can't wait to try this out on company. Thanks for the post.

6 users found this review helpful

Reviewed on Jan. 6, 2006 by INTELLIBLONDE

This dip is definitely very simple, but the taste is amazing. I always use an English cucumber (seedless with 'edible' skin), shred the entire thing in the food processor, and then squeeze out the excess liquid for better texture. Also, definitely use fresh dill, you will not be disappointed. I think the dip's success depends on what you serve it with. My preferences: Garlic Melbas (good for dipping), fresh veggies, and tortilla chips.

5 users found this review helpful

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