Cool As A Cucumber Dip
Page 27 of Marshes to Mansions
8 ounces cream cheese, softened
1 cup mayonnaise
¾ cup sour cream
1 tablespoon Worcestershire sauce
1 tablespoon dill weed
¼ cup chopped green onions
Salt and pepper to taste
3 to 4 cucumbers, peeled, seeded and chopped
Combine the cream cheese, mayonnaise, sour cream, Worcestershire sauce, dill weed and green onions in a bowl and mix well. Season with salt and pepper. Fold in the cucumbers. Chill, covered, for 1 day before serving.
TIP: To ensure a hearty dip, make sure that all of the liquid, gel parts of the seeds in the middle are gone, leaving only the hard cucumber meat prior to chopping!
To get your copy of the "Marshes to Mansions" cookbook, call the Junior League of Lake Charles at 337-436-4025 or go to www.jllc.net.