Summer Dip
Vegetables
Photo: Heather Bilyeu
Submitted by Inez Tucker, Jackson Purchase Energy Cooperative member
Ingredients
- 16 oz cream cheese, softened
- ⅓ C mayonnaise
- 2 large pickling style cucumbers, seeded and grated
- 1 small onion, grated
- 1 Tbsp fresh lemon juice
- 1 tsp dill weed
- ½ tsp hot sauce, such as Frank’s RedHot
- 1 tsp garlic salt
Directions
Combine cream cheese and mayonnaise until smooth. Grate cucumber and onion on the fine side of a block grater, then place in a colander and press with spoon to squeeze out liquid. Add onion, cucumber and all remaining ingredients to cream cheese mixture and stir until well blended. Refrigerate at least two hours. Serve with cut vegetables, bagel chips or any hard cracker of your choice. Makes 20 servings.
