Cucumber Dill Dip #2
Yield
2 1/2 cupsPrep
15 minCook
?Ready
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 1 | cup |
mayonnaise
|
|
| 2 | each |
cucumbers
peeled, seeded, and chopped |
|
| 2 | tablespoons |
scallions, spring or green onions
sliced |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | teaspoons |
dill weed
snipped, 1/2 ts dried dill weed |
|
| ½ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 237 | ml |
mayonnaise
|
|
| 2 | each |
cucumbers
peeled, seeded, and chopped |
|
| 3E+1 | ml |
scallions, spring or green onions
sliced |
|
| 15 | ml |
lemon juice
|
|
| 1E+1 | ml |
dill weed
snipped, 1/2 ts dried dill weed |
|
| 2.5 | ml |
red hot pepper sauce
|
|
Directions
Beat cream cheese until smooth.
Stir in remaining ingredients until well blended.
Cover and chill until serving time. Makes 2½ cups.
