Ingredients
- ▢½ cucumber, peeled and cut into chunks
- ▢3 green onions
- ▢8 ounce block cream cheese, softened to room temperature
- ▢1 teaspoon Worcestershire sauce
- ▢⅛ teaspoon salt
Instructions
- Add 1/2 cucumber, peeled and cut into chunks to food processor bowl. Trim away roots from base of 3 green onions and cut into slices and place in food processor.
- Cover and process until coarsely chopped (DON’T OVER PROCESS!)
- Add 8 ounce block cream cheese, softened to room temperature, 1 teaspoon Worcestershire sauce and 1/8 teaspoon salt.
- Cover and process again until combined. Again, try not to over process so you have some chunks of cucumber in there. Transfer to a bowl.
- Cover and refrigerate overnight for flavors to blend. Please don’t skip this step and try to eat it right away – trust me, it makes a big difference in flavor when you let it hang out overnight.
Notes
Electric hand mixer instructions:
- Finely chop the cucumber and the green onions.
- In a medium bowl combine cucumber, green onions, cream cheese, Worcestershire sauce and salt. Beat with an electric mixer until smooth.
- Cover and refrigerate overnight for flavors to blend.
- Use as little or as much cucumber that you like. Make it to your taste! Serve on a toasted bagel or crackers.
Course: Appetizer, Brunch, Lunch
Nutrition
Calories: 68kcal | Carbohydrates: 6g | Protein: 9g | Sodium: 487mg | Sugar: 3g
