- 1 large cucumber
- 1⁄4 cup vinegar
- 1 teaspoon salt
- 1 8-ounce package cream cheese, softened
- 1⁄3 cup mayonnaise
- 1 small clove garlic, minced
- Salt to taste
Peel and grate cucumber by hand. Combine with vinegar and salt. Cover and refrigerate 24 hours (don’t skip this step). Drain and press all liquid from marinated cucumber. Combine cucumber with remaining ingredients. Serve as a dip for fresh veggies or chips. Makes 2 cups.
From Hollyhocks & Radishes by Bonnie Stewart Mickelson.