Vegetable dip recipe

Yield: 2 1/2 quarts

Measure Ingredient
2 pounds Cream cheese
2 pounds Sour cream
2 mediums Cucumber; peeled, seeded, grated
½ cup Onion; finely chopped
2 tablespoons Dill weed
1 teaspoon Salt
¼ teaspoon Hot sauce
½ teaspoon Dry mustard

Peel and remove seeds from cucumber. Shred or grate them fine. Dice the onion fine. Combine and mix well with all ingredients.

Refrigerate.

Good as small sandwich spread also. Or as base for a cold vegetable pizza.

5-27-98 entered Contributor: Chef Keith Cochran Preparation Time: 00:30

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