Serves: 2
Total Calories: 695
Wash, then grate unpeeled cucumber using a medium grater (you will need about 2 1/2 cups). Place cucumber in a pie plate or shallow 1-quart dish. Add vinegar and salt and stir well. Cover and chill at least 4 or up to 24 hours.
Drain and discard liquid from cucumber. Squeeze out excess liquid set cucumber aside.
In a small bowl, stir cream cheese, mayonnaise, 1/4 to 1/2 teaspoon dill weed and garlic salt until blended. Stir in cucumber. If too thick, stir in milk to desired consistency.
Garnish with additional dill weed. Serve with Melba toast or rye bread.
This Refreshingly Light Dip recipe is from the Dressings And Spreads Wheel Cookbook. Download this Cookbook today.
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