Ingredients
Cucumber Cream Cheese Spread:
- 1/2 cucumber, peeled and cut into chunks
- 3 green onions, trimmed and sliced
- 8 ounce block cream cheese, softened to room temperature
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon salt
Instructions
- Chop the Vegetables: Add the peeled and chunked cucumber and the sliced green onions to the bowl of a food processor. Pulse briefly until the vegetables are coarsely chopped. Be careful not to over-process; you want some texture left.
- Add Remaining Ingredients: Add the softened cream cheese, Worcestershire sauce, and salt to the food processor with the chopped vegetables. Process again just until everything is combined, stopping before the mixture turns completely smooth so you retain some cucumber pieces.
- Transfer and Chill: Scoop the mixture into a bowl. Cover tightly and refrigerate overnight to allow the flavors to blend and deepen. This rest is essential for the best taste and texture—try not to skip it!
Notes
- Alternative Mixing Method: If you don’t have a food processor, finely chop the cucumber and green onions by hand. Combine all ingredients in a bowl and use an electric hand mixer to blend until smooth.
- Customize the Texture and Flavor: Adjust the amount of cucumber to your taste—use more or less as desired.
- Serving Suggestions: This spread is delicious on toasted bagels, crackers, sandwiches, or even as a flavorful dip for veggies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snacks
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 68 kcal
- Sugar: 3g
- Sodium: 487mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 18mg