Cool Cucumber Dip Recipe

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"You can whip up this creamy dip in your food processor in no time, then chill it 'til company comes," suggests Gail Rhoades of Denver, Colorado. "The garden-fresh flavor of the cucumber really complements the vegetable dippers. Be sure to warn your guests to save room for the main course!"
TOTAL TIME: Prep: 5 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 16 servings

Ingredients

  • 1/2 small cucumber, peeled, seeded and cubed
  • 1 small onion, chopped
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 cup mayonnaise
  • 1/2 to 1 teaspoon celery seed
  • 1/2 teaspoon garlic salt
  • 2 to 3 tablespoons Western salad dressing

Nutritional Facts

1 serving (2 tablespoons) equals 110 calories, 11 g fat (4 g saturated fat), 18 mg cholesterol, 153 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. Combine all ingredients in a blender or food processor; cover and process until smooth. Chill until serving. Serve with raw vegetables. Yield: 2 cups.
Originally published as Cool Cucumber Dip in Quick Cooking March/April 1998, p59

Nutritional Facts

1 serving (2 tablespoons) equals 110 calories, 11 g fat (4 g saturated fat), 18 mg cholesterol, 153 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.

This recipe pairs well with a sweet red wine.

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