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Cool And Creamy Cucumber Spread Recipe
|Cream cheese||11 Ounce, softened (One 8-Ounce Plus One 3-Ounce Package)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Snipped fresh dill||1⁄4 Cup (4 tbs)|
|Lemon juice||1 1⁄2 Teaspoon|
|Vegetable soup mix||1 Tablespoon (1 Envelope)|
Serving size: Complete recipe
Calories 1368 Calories from Fat 1142
% Daily Value*
Total Fat 130 g200%
Saturated Fat 73.6 g367.9%
Trans Fat 0 g
Cholesterol 402.8 mg
Sodium 1115 mg46.5%
Total Carbohydrates 36 g11.9%
Dietary Fiber 2.7 g10.7%
Sugars 22.3 g
Protein 24 g48.5%
Vitamin A 107.8% Vitamin C 32.4%
Calcium 50.9% Iron 15.9%
*Based on a 2000 Calorie diet
Peel, seed and coarsely chop remaining cucumbers.
With food processor or electric mixer, combine cream cheese, 1 cup chopped cucumber, sour cream, dill, lemon juice and vegetable recipe soup mix until smooth.
Stir in remaining chopped cucumber.
Turn into prepared mold; chill until firm, at least 3 hours.
To serve, unmold onto serving platter and fill center, if desired, with cherry tomatoes and leaf lettuce.