Dilly Dill Dip
Cucumber, cream cheese are featured in this tangy make-ahead dip.
Yield
6 servingsPrep
10 minCook
0 minReady
7 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
washed, sliced in half, seeded, cut into large chunks |
|
| ½ | cup |
vinegar
|
|
| ½ | cup |
water
|
|
| ¼ | cup |
sugar
|
|
| 8 | ounces |
cream cheese
at room temperature |
|
| 2 | tablespoons |
yogurt, plain
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
dill weed
ground |
|
| 1 | pound |
crackers
or chips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
washed, sliced in half, seeded, cut into large chunks |
|
| 118 | ml |
vinegar
|
|
| 118 | ml |
water
|
|
| 59 | ml |
sugar
|
|
| 231.2 | ml/g |
cream cheese
at room temperature |
|
| 3E+1 | ml |
yogurt, plain
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 45 | ml |
dill weed
ground |
|
| 453.6 | g |
crackers
or chips |
|
Directions
In a medium size bowl, mix cucumber, onion, vinegar, water, and sugar.
Let stand covered in refrigerator overnight.
Drain well. Finely chop cucumbers and onions.
Drain again. In a blender, place cucumbers, onions, and cream cheese, yogurt, salt, pepper, and dill.
Blend on low speed for 1 to 2 minutes until thoroughly mixed.
Place in serving bowl and chill for 1 hour.
Serve with crackers and raw vegetables.
