Cool And Creamy Cucumber Spread Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Cucumbers3 Medium
 Cream cheese11 Ounce, softened (One 8-Ounce Plus One 3-Ounce Package)
 Sour cream1⁄2 Cup (8 tbs)
 Snipped fresh dill1⁄4 Cup (4 tbs)
 Lemon juice1 1⁄2 Teaspoon
 Vegetable soup mix1 Tablespoon (1 Envelope)

Nutrition Facts

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

Directions

Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4-cup ring mold; set aside.
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.
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