St Patrick’s Day Cucumber & Cream Cheese Dip


cucumber cream cheese dip 

 

The past couple years on St Patrick’s Day, we’ve ended up making guacamole because it’s quick, easy, edible and green, sans food coloring. But after what happened last year, I decided to go in another direction.

 

We went last minute to the store (mistake #1) to grab some avocados, and discovered everyone else had had the same idea. Every last ripe avocado was gone. And I swear we weren’t drinking, (at that time) but we actually grabbed two rock-hard avocados anyway. (mistake #2) I guess we thought that blending them up in the cuisinart with all the other ingredients, it might not matter if they were ripe or not. Silly us. Let me just suggest that the icky texture of crunchy guacamole is not something you ever need to experience.

 

I assume cucumbers are relatively safe from St Patrick’s Day shoppers, but I bought some a few days in advance just to be sure.

 

This dip has a unique yin/yang combination of the bright taste of cucumber and lemon, along with a depth of mysterious flavor from the tamari and worcestershire sauce.

 

St Patrick’s Day Cucumber & Cream Cheese Dip 

 

  • 1 large cucumber (about 8 in long)
  • 4 oz cream cheese
  • 1 Tbsp sour cream
  • ½ tsp tamari
  • ¼ tsp worcestershire sauce
  • ½ tsp lemon zest
  • 1 ½ tsp lemon juice
  • ¼ tsp garlic powder
  • 1 scallion, thinly sliced (divided)
  • salt & pepper

 

Slice off a small section of the cucumber, lengthwise. You want to leave as much as possible on the bottom to hold the dip later. Discard the seeds and hollow out the cucumber with a knife and spoon. Hold onto the small top section for later.

 

slice cucumber lengthwise

scoop out cucumber

hollowed out cucumber

 

Add 1 oz of the hollowed out cucumber insides to a blender or Cuisinart, along with the rest of the ingredients; reserving some of the green scallion tops for garnish. Blend well.

 

blend together

 

Taste the dip and adjust the salt & pepper if needed. Then pour it into the cucumber canoe, and sprinkle with scallions.

 

For the shamrock, use a sharp, thin knife and carve one out from the small top section of the cucumber.  Serve with veggies and/or chips.

 

cucumber cream cheese dip

cucumber cream cheese dip

cucumber cream cheese dip

cucumber cream cheese dip

 

St Patrick's Day Cucumber & Cream Cheese Dip
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 5
Prep time:
Total time:
 
This dip has a unique yin/yang combination of the bright taste of cucumber and lemon, along with a depth of mysterious flavor from the tamari and worcestershire sauce.
Ingredients
  • 1 large cucumber (about 8 in long)
  • 4 oz cream cheese
  • 1 Tbsp sour cream
  • ½ tsp tamari
  • ¼ tsp worcestershire sauce
  • ½ tsp lemon zest
  • 1 ½ tsp lemon juice
  • ¼ tsp garlic powder
  • 1 scallion, thinly sliced (divided)
  • salt & pepper
Instructions
  1. Slice off a small section of the cucumber, lengthwise. You want to leave as much as possible on the bottom to hold the dip later.
  2. Discard the seeds and hollow out the cucumber with a knife and spoon. Hold onto the small top section for later.
  3. Add 1 oz of the hollowed out cucumber insides to a blender or Cuisinart, along with the rest of the ingredients; reserving some of the green scallion tops for garnish. Blend well.
  4. Taste the dip and adjust the salt & pepper if needed. Then pour it into the cucumber canoe, and sprinkle with scallions.
  5. For the shamrock, use a sharp, thin knife and carve one out from the small top section of the cucumber.
  6. Serve with veggies and/or chips.

 

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