|Written by Thomas Conroy|
Introduction: Cucumber dip is a wonderful appetizer during the hot weater, made even better when the cucumber crop comes in to markets locally. An individual does not have to be a great cook to make this recipe successfully, just pay attention to detail and make certain that the cucumbers are cut in a uniform size (no huge chunks, please). Taste this recipe as you go and use your best judgement in adding little extra's that may make it even better.
Step 1: Take two medium to large cucumnbers and peel them, leaving about 20 percent of the skin still on. Next, dice the cucumbers into rather small pieces and place them into a lage mixing bowl. Add 1/2 teaspoon of salt and black pepper and mix well.
Step 2: Mix in 6 ounces each of salad dressing (like Miracle Whip) and cream cheese that has been left out briefly at room temperature to soften. Stir this thoroughly by hand for at least 1 minute - try not to use a blender because you may end up with a bowl of mush.
Step 3: Next stir in one teaspoon of dill, 2 tablespoons of lime juice and one half teaspoon each of parsley, thyme and rosemary. Cover the dip with plastic wrap and refrigerate for at least 4 hours before serving, if possible let this sit over night so the assorted flavors can really blend.