Cucumber and cream cheese make for a cool and delicious combination. This recipe is an adapted Benedictine spread and it comes from Kentucky, USA. It's packed full of flavour and is ideal as a summer dip or sandwich spread.
Place all of the ingredients into a mixing bowl and stir until everything is well combined. Alternatively place all ingredients into a food processor and pulse briefly until combined.
250 g full fat cream cheese, 2 spring onions (scallions), 1 tbsp sour cream, ½ cucumber, 1 clove garlic, 1 pinch sea salt, 3 sprigs fresh mint, 3 large slices pickled jalapeño peppers
Use as a sandwich spread or dip for crackers and crudités.
Notes
Although the spread or dip is fine to eat straight away, leave it in the fridge overnight for the flavours to meld.If using as a dip rather than a spread, you may need to add a little extra sour cream or yogurt to make it less stiff.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.