Cool Cucumber Dip

We wrote about the goodness coming from Mrs. Julia Chard's garden stand in the Les Cheneaux islands back when Hollyhocks and Radishes: Mrs. Chard's Almanac Cookbook (1989 Pickle Point Publishing) was first published. But now in its 6th printing, with 150,000 books sold all over the world, Bonnie Stewart Mickelson's word-of-mouth bestseller has entered classic status. Get a copy for your kitchen and make fresh corn chowder, fancy tomato pie, and lemon-chive butter for new--or what Les Cheneaux islanders call darling--potatoes. Here’s a delectable way to use up the cucumber bounty. From Hollyhocks & Radishes by Bonnie Stewart Mickelson.


  • 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.