Creamy Cucumber Dip

 

So simple and yet so rewarding, this is a summer constant in my work lunchbox and snack around the house. Only three ingredients that pack an all-out taste power punch:  creamy for the tongue, crunch for the teeth, and salty herby for the psyche pleasure zone.

It's also one of my favorite orders at Parlor 88, a local pub with two locations in Springfield, where they also serve nummies like curried chicken salad lettuce wraps, jalapeno popper dip, and pulled pork nachos.

Parlor 88 serves the cucumber dip with lavosh (cracker bread) but at home we eat this primarily on good fibrous tough stuff crackers or I love it as a sandwich on wheat or rye bread. Middle-of-the-night Afternoon Tea, anyone?

An added pleasure is anytime the cukes come from your own garden. Sigh.  The best part of summer is the garden!

Creamy Cucumber Dip

Recipe by Glenna Anderson Muse

1  8oz pkg Light Cream Cheese, softened to room temp

1 cup cucumber, finely diced

1/2 tsp Cavender's Salt Free Greek Seasoning (or similar all purpose seasoning)

Directions:  Mix together.  Taste. Add more cavender's if you want a stronger taste.  Serve with hearty crackers or on a hearty wheat bread. 

Per 1 tablespoon serving (recipe makes 24 tbsps):

Calories:  30;  Protein:  1;  Carbs:  .3;  Fat 2.5; Fiber:  .5

Weight Watchers Points:  1

Comments

[MyKitchenInHalfCups]

Most excellent Glenna!

[Laura]

Oh I really like this!! I will give it a try really soon!!

[Glenna]

Thanks y'all!

[Diane]

Oh, man! This makes my mouth water just looking at it! Too bad my cucumber plants are tapped out for the season!
Diane

[Glenna]

LOL! Thanks Di!