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ByBrandie
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Cucumber Cream Cheese Spread is perfect for bagels or crackers. Fresh cucumbers, green onions, Worcestershire sauce and cream cheese.
CUCUMBER CRACK RECIPE
Cucumber Cream Cheese Spread is perfect for bagels or crackers. Fresh cucumbers, green onions, Worcestershire sauce and cream cheese. If you are a fan of bagels and cream cheese or if you like to snack on crackers with somecreamy goodness smeared on top then you will really enjoy this spread. It’s very similar to Benedictine spread (just not as thin.) My friend Patti calls it “Cucumber Crack.” Ha!
IS IT LOW CARB OR KETO-FRIENDLY?
I make this quite often for myself and my girlfriends.It is great to snack on or you can make a meal with it by spreading it on a lightly toasted bagel and having it for lunch. It’s also a refreshing appetizer. And yes, it is low carb!My low carb friends enjoy eating it on low carb tortillas or even on zucchini slices.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cucumber
- green onions
- cream cheese – see my post on How to Soften Cream Cheese Quickly
- Worcestershire sauce
- salt
HOW TO MAKE CUCUMBER CREAM CHEESE SPREAD
To make in the food processor: trim away roots from base of green onion, place in food processor. Add cucumber to food processor bowl.
Cover and process until coarsely chopped (DON’T OVERPROCESS!)
Add cream cheese, Worcestershire sauce and salt. Cover and process until smooth.
Transfer to a medium bowl.Cover and refrigerate overnight for flavors to blend.
Note: If you don’t have a food processor, finely chop the cucumber and the green onions.In a medium bowl combine cucumber, green onions, softened cream cheese, Worcestershire sauce and salt. Beat with an electric mixer until smooth.Cover and refrigerate overnight for flavors to blend (for best flavor.)
CRAVING MORE RECIPES?
- Creamy Cucumber Salad
- Vinegar Cucumber Salad
- Marinated Tomato Cucumber Salad
Originally published: March 2011
Updated and republished: March 2019
Cucumber Cream Cheese Spread
Cucumber Cream Cheese Spread is perfect for bagels or crackers. Fresh cucumbers, green onions, Worcestershire sauce and cream cheese.
4.82 from 248 votes
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Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 4
Author: Brandie @ The Country Cook
Ingredients
- ½ cucumber, peeled and cut into chunks
- 3 green onions
- 8 ounce block cream cheese, softened to room temperature
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon salt
Instructions
Add 1/2 cucumber, peeled and cut into chunks to food processor bowl. Trim away roots from base of 3 green onions and cut into slices and place in food processor.
Cover and process until coarsely chopped (DON'T OVER PROCESS!)
Add 8 ounce block cream cheese, softened to room temperature, 1 teaspoon Worcestershire sauce and 1/8 teaspoon salt.
Cover and process again until combined. Again, try not to over process so you have some chunks of cucumber in there. Transfer to a bowl.
Cover and refrigerate overnight for flavors to blend.Please don’t skip this step and try to eat it right away – trust me, it makes a big difference in flavor when you let it hang out overnight.
Notes
Electric hand mixer instructions:
- Finely chop the cucumber and the green onions.
- In a medium bowl combine cucumber, green onions, cream cheese, Worcestershire sauce and salt. Beat with an electric mixer until smooth.
- Cover and refrigerate overnight for flavors to blend.
- Use as little or as much cucumber that you like. Make it to your taste! Serve on a toasted bagel or crackers.
Course: Appetizer, Brunch, Lunch
Cuisine: American
Nutrition
Calories: 68kcal | Carbohydrates: 6g | Protein: 9g | Sodium: 487mg | Sugar: 3g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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4.82 from 248 votes (174 ratings without comment)
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Oh my heck!! That’s addicting!! I just made this. It’s a keeper for sure. Thanks for sharing.
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I have to say, when I made this last night, it didn’t taste as good. I read your strong recommendation to chill it overnight before eating, and I did that. I also added a tsp of dill seed (I didn’t have any regular dill).That did the trick. But tonight it’s great. My adult kids wanted to try it. They almost ate all of it! It’s so good.Reply
deliciousReply
Brandie, this stuff is the bomb stuffed inside mushrooms. Totally addicting.Reply
Donalene – that is flipping brilliant! I am totally trying that – thank you!!
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I made this last night, but I over-processed the cucumbers and the finished product wasn’t thick enough.
So I tossed it with some pasta shells, shrimp, salmon, corn, red bell pepper, red onion, broccoli, cauliflower, parmesan cheese, garlic powder, salt and black pepper for a filling but light meal. Delish! Thanks for the recipe! I’ll focus on *not* over-processing next time.Reply
Way to save the day! That actually sounds incredible!!
Reply
Great recipe for cucumber dip. I add dried dill weed which really adds to the flavor.Reply
My mother is lactose intolerant so I made this with a non-dairy cream cheese. It was delicious and everyone asked me for the recipe. Thank you!Reply
Hi Deborah! Thanks so much for mentioning about the non dairy cream cheese! So many people ask on recipes about substitutes and I’m not always sure what will taste good or what won’t so I appreciate that extra bit of info! So happy everyone enjoyed it!
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