Publisher Photo
Publisher Photo
My family asks for this dip at least once a week in the summertime! I'm happy to make it for them because it's light and a great way to use all of the cucumbers and onions from my garden. —Lyndsay Williams, Fargo, North Dakota
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 package (8 ounces) fat-free cream cheese
  • 1/4 cup reduced-fat mayonnaise
  • 4 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped seeded cucumbers
  • 1 medium onion, finely chopped
  • Assorted crackers or fresh vegetables

Directions

In a small bowl, beat the first six ingredients. Stir in cucumbers and onion. Refrigerate until serving. Serve with crackers or vegetables. Yield: 20 servings (2 tablespoons each).
Originally published as Cucumber Dip in Healthy Cooking Annual Recipes Annual 2017, p18

Nutritional Facts

2 tablespoons: 26 calories, 1g fat (0 saturated fat), 2mg cholesterol, 127mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 1 package (8 ounces) fat-free cream cheese
  • 1/4 cup reduced-fat mayonnaise
  • 4 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped seeded cucumbers
  • 1 medium onion, finely chopped
  • Assorted crackers or fresh vegetables
  1. In a small bowl, beat the first six ingredients. Stir in cucumbers and onion. Refrigerate until serving. Serve with crackers or vegetables. Yield: 20 servings (2 tablespoons each).
Originally published as Cucumber Dip in Healthy Cooking Annual Recipes Annual 2017, p18

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