Cucumber Dip II

Cucumber Dip II

30 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    15 m
Anne-Marie Ruthrauff
Recipe by  Anne-Marie Ruthrauff

“A cool, fresh-tasting dip, perfect with pretzels, vegetables, and chips.”

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Adjust Servings

Original recipe yields 16 servings



  1. In a bowl, thoroughly blend the cream cheese, cucumber, onion, mayonnaise, and garlic salt. Cover, and chill in the refrigerator until serving.

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Reviews (30)

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This dip is *so* fresh and wonderful, the perfect complement to summer veggies or buttery crackers. I added some dill and celery salt but the grated cucumber is the real star of this show. [Don't forget to seed the cuke!] Even with light mayo and Neufchatel it was creamy and the consistency didn't suffer at all.



This was really nice. I used only half an onion and seeded the cucumber before chopping. I also added about 2 tbsp. of hot sauce. I'm not sure I would've liked it with chips, but it would be great with a veggie platter or some nice crackers. I used this in an appetizer - baked and cooled wonton wrappers in muffin tins, spooned in a small amount of the dip and topped it with shredded garlic chicken.



I doubled the cucumber because I have so many in my garden, and loved this with wheat thins or in a wrap with ham and tomatoes.

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Amount Per Serving (16 total)

  • Calories
  • 114 cal
  • 6%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 1.7 g
  • < 1%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet



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Garlic Spread


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French Onion Dip