Description
A light and refreshing spread that combines smooth cream cheese with crisp cucumber and bright herbs. Perfect for spreading on bagels, crackers, or toast, this versatile dip also works beautifully as a sandwich filling or vegetable dip.
Ingredients
8 ounces cream cheese, softened to room temperature
½ cup cucumber, finely diced (seeded if preferred)
2 tablespoons fresh dill, finely chopped
1 tablespoon lemon juice
1 small garlic clove, minced
Salt and freshly ground black pepper, to taste
1 tablespoon chopped chives (optional)
Instructions
Allow the cream cheese to soften at room temperature for about 15 minutes so it whips smoothly. While it softens, peel (if desired) and seed the cucumber, then dice it into small pieces. Use a paper towel to pat the cucumber dry, removing excess moisture to keep the spread from becoming watery.
In a medium bowl combine the softened cream cheese, diced cucumber, chopped dill, lemon juice, and minced garlic. Use a rubber spatula to fold the ingredients together until evenly distributed and the mixture is creamy. Season with salt and pepper to taste, adjusting the brightness with a bit more lemon juice if desired.
If using, gently stir in the chopped chives for a mild onion note and additional color. Transfer the spread to a serving bowl, cover, and chill for at least 30 minutes to allow flavors to meld. Give it a final stir before serving.
Notes
For a lighter version, substitute half of the cream cheese with plain Greek yogurt or sour cream. Add a pinch of onion powder or a few finely chopped green onions for extra savoriness. To turn this into a cool soup, thin the mixture with a splash of milk or buttermilk and serve cold with fresh herbs on top. Store leftovers in an airtight container in the refrigerator for up to three days; stir gently before serving to recombine any separated moisture.