Thanks to Benedictine University Dietetic Intern Nicole Bakota for sharing this recipe. Nicole says: “This dip tastes great with either fresh vegetables or whole wheat crackers.”
4 ounces cream cheese, softened
4 ounces sour cream
1/2 large cucumber, peeled and diced
1 clove garlic, minced
1/4 small onion, diced
salt and pepper to taste
In a medium bowl, stir together the cream cheese and sour cream. Mix in the cucumber, garlic, onion, salt and pepper. Refrigerate until ready to serve.
Makes 16 servings.