Description

Cucumber Cream Cheese Spread is a light, creamy, and refreshing dip or spread made with fresh cucumber, green onions, cream cheese, and a touch of Worcestershire sauce. Perfect for bagels, crackers, or sandwiches, it’s ideal for breakfast, brunch, or entertaining.

Ingredients

½ cucumber, peeled and cut into chunks

3 green onions

8 ounce block cream cheese, softened to room temperature

1 teaspoon Worcestershire sauce

⅛ teaspoon salt

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Instructions

Peel and chop the cucumber into chunks. Trim and slice the green onions.
Place the cucumber and green onions in a food processor. Pulse until coarsely chopped—do not over-process.
Add the softened cream cheese, Worcestershire sauce, and salt to the food processor.
Pulse until just combined, keeping the texture slightly chunky.
Transfer the mixture to a bowl, cover, and refrigerate overnight to let the flavors meld.
Serve chilled with bagels, crackers, or bread.

Notes

Use English cucumbers for less moisture and fewer seeds.
Refrigerating overnight is essential for the best flavor.
Use a paper towel to blot moisture from cucumber before processing.
Can be mixed with an electric mixer if you don’t have a food processor.
Not suitable for freezing due to texture change in cream cheese.
Try adding garlic, herbs, or diced vegetables for variations.

Nutrition

Serving Size: 1/4 of recipe
Calories: 120
Sugar: 2g
Sodium: 180mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg