This Creamy Cucumber Dill Dip recipe doubles as the perfect appetizer dip for crackers or fresh veggies as well as an amazing spread for bread.
Course Appetizer
Cuisine American
Keyword appetizer
Prep Time 15 minutesminutes
Refridgerate 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 10
Calories 81kcal
Author Trish Sutton
Equipment
Cutting Board
Pairing Knife
Food Processor
Spatula
Bowl with Lid
Ingredients
1smallCucumberor 1/2 of a large Cucumber
3Green Onions
8ouncesCream Cheesesoftened
1teaspoonWorcestershire Sauce
1 1/2teaspoonDried Dill Weed
Salt to tasteoptional
Instructions
Begin by peeling the cucumber then cut it into 3-4 pieces then cut the roots off of the green onions and cut them in halves. Add both the cucumber pieces and the green onions to the food processor then cover and process until the vegetables are finely chopped.
Next, add the softened cream cheese and Worcestershire sauce to the food processor. Then process the four ingredients together until the dip for your Creamy Cucumber Dill Appetizer is smooth.
Use a spatula to transfer the creamy mixture from the food processor to a bowl then use the spatula to mix in the Dill Weed. If desired, add salt and mix until both seasons are well combined.
Cover the bowl then chill in the refrigerator for at least one hour. The longer the flavors have time to blend the better. Refrigerating this Creamy Cucumber Dill Appetizer overnight is best but I can rarely wait that long.
Serve cold with pita bread, melba toast, crackers or raw veggies. If desired, garnish with diced green onion. Enjoy!