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The Best Cucumber Spread Recipe
|Cream cheese||11 Ounce|
|Chopped parsley||2 Tablespoon|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Garlic salt||1 Teaspoon|
|Dried chives||1 Teaspoon|
|Seasoned pepper||1⁄2 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
Calories 837 Calories from Fat 732
% Daily Value*
Total Fat 83 g127.1%
Saturated Fat 32.8 g164%
Trans Fat 0 g
Cholesterol 197.7 mg
Sodium 1472.8 mg61.4%
Total Carbohydrates 16 g5.2%
Dietary Fiber 2.6 g10.3%
Sugars 8.1 g
Protein 12 g23.1%
Vitamin A 116.5% Vitamin C 81.7%
Calcium 22.9% Iron 15.5%
*Based on a 2000 Calorie diet
Slice in half lengthwise, remove seeds with a spoon.
Grate cucumbers by hand or with a food processor.
Squeeze cucumbers by the handful, then place on several layers of paper towels.
Cover with several more layers of paper towels, press hard to squeeze out all moisture.
In bowl of a food processor fitted with steel blade or in a medium mixing bowl with an electric mixer, combine cream cheese, green onions, parsley, mayonnaise, garlic salt, chives, seasoned pepper and hot pepper sauce, process or mix until well mixed.
Carefully stir in cucumbers.
Add more mayonnaise, if needed, to get a spreading consistency.
Store in a covered container in the refrigerator for 7 to 10 days.
Serving ideas: Spread cucumber mixture on thin bread (crusts removed) to make party sandwiches; this recipe makes enough spread for about 60 small sandwiches.
Or, put cucumber mixture in a serving bowl and serve it as a spread for crackers or as a dip for fresh vegetables.
Note: Sandwiches made with the cucumber mixture can be frozen.