COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

Cucumber-Dill Cream Cheese

April 1, 2018

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

 

INGREDIENTS

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

 

DIRECTIONS

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. 

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