another crunchy/fresh cream cheese comin' atcha! because, why buy store-bought cream cheese?? serve these babies with my NY-Style [everything] Bagels.
CUCUMBER-DILL CREAM CHEESE
Yields: 1 ½ cups Prep Time: 10 minutes
8 oz. cream cheese, softened
½ cup cucumber, peeled diced
½ cup cucumber, shredded
¼ cup fresh dill, chopped
2 large scallions, chopped
1 Tbsp. lemon juice
1 ½ tsp. kosher salt, divided
½ tsp. garlic powder
freshly cracked black pepper, to taste
Using the shredded attachment on the food processor [or a grater] shred ½ cup of cucumber.
Chop another ½ cups worth of peeled cucumber in small cubes.
Place both types of cucumber in a colander in the sink and sprinkle 1 tsp. Kosher salt over the top.
Allow to sit for 20 minutes to pull the liquid from the cucumber.
Place the softened cream cheese in a large bowl along with the cucumber, dill, scallions, lemon juice, ½ tsp. salt and garlic powder. Season with black pepper to taste.
Stir gently, to not distort the cubed cucumber, until everything is fully-incorporated
Place the cream cheese in an airtight container and store in the fridge for up to 2 weeks.