This concoction came about because my daughter wanted cucumber sandwiches, but she thought the normal route of cream cheese and sliced cucumbers was too boring (it’s not, she’s wrong).
However, we’re all grateful for her insistance that it should be more cucumber-y, because what resulted is this incredible, summer-y spread that we look forward to every cucumber season.
We use it in cucumber sandwiches, of course, but also to dip veggies and toasted bread into, slathered on meat at dinner, and on top of fish tacos. If you’ve ever enjoyed ranch or tatziki, you need to give this a shot.
Cucumber Spread
4
servings5
minutesIt's not tatziki, it's not ranch ... it's somewhere in between, but even better.
Ingredients
1/4 - 1/2 block cream cheese
1/2 cup mayonnaise
1 cucumber, peeled, seeded & strained
1/4 tsp red pepper flakes
1 sprig fresh dill
1/8 tsp fresh cracked pepper
1/2 tsp salt
1/2 tsp onion powder
3-4 cloves garlic, minced
Directions
- Do a little jig becauce it’s fresh cucumber & dill season.
- Peel cucumber, slice longways & scrape out seeds. Chunk into a few pieces and sprinkle salt on it. Allow to rest for an hour or so in a colander to drain.
- Add all ingredients to a blender or food processor and pulse several times until a chunky puree.
- Add more salt and dill as needed to achieve the perfect flavor. Add more cream cheese to thicken, as needed.
- Eat with everything. Our favorite use involves sourdough discard pan fried in lard and seasoned with basil salt. Slice and dip into cucumber spread.
