Cucumber Dip --Nick can eat it by the gallon!!
We first had this recipe at my sister Kerri's house in 2009 at Alice's christening where Patricia had brought this awesome simple recipe. Since then it has become a warm weather favorite and Kate's beau Nick LOVES it --he recently got to meet the famous Patricia at Alice's Tutu Two party and Patricia did not disappoint as she brought it there!! We also had it for Easter -- don't be put off by the pale green color --it is so delicious and flavorful! Guaranteed to bring wow's!! I halved the recipe below on Easter.
2 large cucumbers, skinny English seedless, peeled
1 medium Vidalia onion
16 oz cream cheese, softened at room temp
Grind the ingredients or use food processor or blender, to the consistency of thick oatmeal.
Put into a strainer and let drain for about an hour, pressing gently with paper towel occasionally.
Blend with 2 blocks of cream cheese.
Cover and refrigerate. It's always better the next day and can be good for at least 5-7 days.
Serve with Wheat Thins, but you can experiment with your favorite cracker. or a sturdy chip -or in Nicks case a spoon!
2 large cucumbers, skinny English seedless, peeled
1 medium Vidalia onion
16 oz cream cheese, softened at room temp
Grind the ingredients or use food processor or blender, to the consistency of thick oatmeal.
Put into a strainer and let drain for about an hour, pressing gently with paper towel occasionally.
Blend with 2 blocks of cream cheese.
Cover and refrigerate. It's always better the next day and can be good for at least 5-7 days.
Serve with Wheat Thins, but you can experiment with your favorite cracker. or a sturdy chip -or in Nicks case a spoon!
I serve it with Fritos Scoops....SOOOOO fresh tasting for summer picnics!
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