Cucumber Herb Dip

[ 0 ] March 2, 2009 | Johnna

Cucumber Herb Dip

1 (8 oz.) package of softened cream cheese
2 cups finely shredded cucumber (drained)
1/2 cup shredded Swiss cheese
1/2 tsp. dill weed
1/2 tsp. lemon juice
1/4 tsp. minced garlic
1/4 tsp. salt

Combine all ingredients until blended well; cover. Refrigerate for 6-8 hours or until chilled and flavors are blended. Serve.

*Johnna’s tip: You might want to use a blender for this one. This will ensure everything is combined well and the flavors will really have a chance to come together. Garnish with some fresh dill and serve with tortilla chips.

Picture source: http://staging.vegetariantimes.com/recipes/9132

Category: appetizers, finger-foods, vegetarian

About the Author (Author Profile)

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.