"Cool as a Cucumber" is what I want to be. Cool and cucumber remind me of a recipe given to me in 1967 by a dear friend, Marty North, while we both lived on the campus of Michigan State University. Marty did not tell me that this recipe is a Kentucky tradition where the dip is part of Benedictines.
Serve the dip with potato chips or fresh vegetable dippers.
MARTY NORTH'S KENTUCKY CREAM CHEESE DIP
A lovely pale green, fresh tasting dip perfect for potato chips or fresh vegetables. I like the dip made just as it is written; however, bacon crumbles, drops of Tabasco sauce, or a sprinkle of celery salt can be added.
2 (3oz. each) pkgs. cream cheese, softened (I use 8oz. pkg.)
1/4 c mayonnaise
1 T grated onion and juice
3 T grated cucumber and juice, (I grate the cuke with the peel on.)
Green food coloring, if desired, (I don't use as I think it's pretty without it. If you want to add color add very little as it should be a very pale green)
Ingredients: Cucumber, onion, cream cheese and mayonnaise. Reduced fat cream cheese and mayonnaise work well too.
Whip the cream cheese until fluffy. Actually a electric mixer works better than a fork. I had some lumps because I used a fork.
Blend in mayonnaise.
Grate cucumber.
Grate onion.
Mix grated cucumber into cream cheese mixture.
Add grated onion to the cream cheese mixture.
Mix all the ingredients well and put into a pretty dish for dipping.
Enjoy, enjoy, enjoy!!!!
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