Garlic Cucumber Dip

SUBMITTED BY: VJUNE PHOTO BY: SLJ6

"If you like cucumbers and are a fan of potato chips, you'll love this dip! Using low fat versions of sour cream and cream cheese doesn't alter the flavor much, but sure saves on calories."

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 2 cups

USMETRIC

About scaling and conversions

INGREDIENTS

4 ounces cream cheese, softened
4 ounces sour cream
1/2 large cucumber, peeled and diced
1 clove garlic, minced
1/4 small onion, diced
salt and pepper to taste

READ REVIEWS (17)

DIRECTIONS

In a medium bowl, stir together the cream cheese and sour cream. Mix in the cucumber, garlic, onion, salt and pepper. Refrigerate until ready to serve.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 17, 2006 by LINDA MCLEAN

I used an english cucumber for this recipe and to keep the dip from being watery, once finely chopped, I sprinkled a bit of salt on the cucs, placed in a colander and weighted it with a can of peas to help drain out the liquid. Left it in the fridge for a couple of hours and then proceeded with the dish. Refreshing and very good. Thanks!

5 users found this review helpful

Reviewed on Nov. 1, 2005 by Allie

This dip was pretty good. I think if I make it next time, I will onlly use 1/4 of a cucumber and seed it as well. The cucumber seemed to make the dip watery. I ended up adding more cream cheese to make it thick again. It was a good base though, a change from my usual ranch dip.

3 users found this review helpful

Reviewed on May 11, 2008 by SLJ6

Loved this, as did my Mothers Day company....used reduced fat cream cheese and sour cream. I also roasted a head of garlic and the whole head instead of the raw garlic for this dip. The flavors were fantastic. I also used 1/2 of an English cucumber to reduce the amount of liquid and drained it as well. I did double the recipe and served with melba toast, sesame bread sticks and baked tostitos. Excellent!

0 users found this review helpful

MORE MEMBER REVIEWS