Description
A cool, creamy spread that combines the crisp freshness of cucumber with tangy cream cheese and a hint of savory Worcestershire. Perfect for bagels, crackers, or as a sandwich filling, this make-ahead recipe develops the best flavor after an overnight chill.
Ingredients
½ cucumber, peeled and cut into chunks
3 green onions, roots trimmed and sliced
8 oz block cream cheese, softened to room temperature
1 tsp Worcestershire sauce
⅛ tsp salt
Instructions
Add the cucumber chunks and sliced green onions to the bowl of a food processor and pulse just until coarsely chopped, making sure not to overprocess so you still see small pieces of cucumber.
Add the softened cream cheese, Worcestershire sauce, and salt to the processor. Pulse again until the mixture is uniformly blended but still has some texture from the cucumber.
Transfer the spread to a serving bowl, cover tightly, and refrigerate overnight. Chilling allows the flavors to meld and the texture to firm up for easier spreading.
Notes
Letting the spread rest in the fridge for at least 8 hours brings out the best balance of flavors. If you’re in a hurry, chill for a minimum of 2 hours, though the texture may be softer and the flavor less integrated.
This spread will keep well in an airtight container for up to 4 days. Stir gently before serving if any liquid separates.