I have a secret; I’ll share it with you, if you promise not to tell a soul. I love (almost) every. single. thing. pickled. Hello, my name is P~ and I am a salt-oholic. Pickled cucumbers, tomatoes, okra, cauliflower, carrots, onions, peppers, olives…well, maybe not beets so much, but I adore most everything brined. A few years ago, when a friend of mine served this spread/dip it was only my Southern upbringing that kept me from dashing into her kitchen, throwing open a drawer, grabbing a spoon, sittin’ myself down on the floor by her coffee table and scoopin’ that entire bowl into my greedy little pie hole; I just knew I needed the recipe.
I have no idea where this recipe originated but fortunately this friend of mine shares, and I haven’t changed this recipe at all. It didn’t need any tinkering, except I halved her recipe because otherwise it makes a metric boatload (which works really well for a party, but is too much for Mr. Saucy and I to consume). Since then, I have made this recipe over and over; I have used it in so many ways.
- First, it is a fantastic dip for a crudités (pronounced: krd-t = crew-de-tay and is a fancy French word for vegetable platter).
- Second, it makes the very best cucumber sandwiches. Ever. And isn’t everyone doing high tea now that Downton Abbey is so popular? If not…everyone needs cucumber sandwiches for showers and girlie parties, right?
- Third, it makes a great sandwich spread. For any type of sandwich or roll-up; with any type of meat or vegetable combination.
- Fourth, it is pretty darned good slathered on crusty bread or crackers just on its lonesome.
- Fifth, don’t rule out the spoon-to-mouth method of consumption.
Basically, this Cucumber Dip/Spread is as near Dip/Spread perfection as you can get, in my humble opinion anyway. While it requires a bit of pre-planning, since the cucumbers need to brine overnight, it is so worth the wait. AND…oh, glory of glories! It’s only five ingredients!
- Cream Cheese
It is so simple, yet very unexpected in a delightful way. The brined taste of the cucumber really adds so much flavor. Actually, it could be considered a pickled, Southern-ized (since you know how much we love mayonnaise/cream cheese), version of tzatziki which uses Greek yogurt as a base. I’m not even kidding. You really should try this recipe.
p.s.: Thanks to Pat for sharing. :::insert heart::::
- 1 large cucumber, unpeeled, grated
- ¼ cup vinegar (her recipe didn't specify, but I use white vinegar)
- 1 teaspoon kosher salt
- 8 ounces cream cheese
- ⅓ cup mayonnaise
- Grate the cucumber and place in a small bowl with the vinegar and salt.
- Stir to mix, cover and refrigerate overnight.
- The next day, drain the cucumbers and squeeze out all of the moisture (I press the cucumbers in my ricer, but you can press them in a fine mesh strainer, or squeeze them in a kitchen towel.)
- Cream together the cream cheese and mayonnaise (a mixer or food processor, either work great)
- Stir in the drained cucumbers.
- Serve cold.