Serve this cool and refreshing dip with a bounty of veggies to utilize end-of-the summer produce. It’s also good with crackers. To lighten it, use reduced fat cream cheese and sour cream. Cucumber Dip
1 small cucumber with skin left on
8 oz. pkg. cream cheese, softened
3 to 4 tablespoons granted onion (or finely chop)
½ cup sour cream
½ teaspoon dried dill weed
1. Seed and coarsely grate (not in blender) a small cucumber.
2. Place cream cheese to mixing bowl; add grated cucumber. Add grated onions, sour cream and dill weed.
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