My garden is doing rather well this year and the cucumbers are amazing! I'm thankful that we'll be getting some rain tonight because they could use it (as can the 10 tomato plants out there).
I'm trying to come up with new ideas for the cucumbers rather than the usual cucumber salad that I normally make. You can freeze them - they get limp but if you're making the salad they work just fine.
This is an adaptation of a recipe I found a while ago. I added spinach because I had some in the garden. You could probably also add celery finely chopped for more crispness or even shredded carrots for color!
Ingredients:
12 ounces cream cheese
1/2 cup mayonnaise
1 medium cucumber, peeled, seeded and finely chopped
1/4 cup chopped spinach
1/2 teaspoon fresh dill weed
1/4 teaspoon garlic salt
Directions:
1. Once the cucumber is peeled, seeded and finely chopped, use a paper towel (or cloth towel) to soak up as much of the cucumber juice as possible.
2. Blend the cream cheese and mayonnaise in a food processor until smooth.
3. Using a spatula, combine cream cheese and mayonnaise mixture in the bowl with the cucumber.
4. Add the spinach, dill and garlic salt and mix well.
5. Allow the mixture to chill for at least an hour before making sandwiches.
You can use a mini party loaf bread to make finger food-type sandwiches or regular-sized pieces of bread for a summertime lunch. If you prefer, you can also leave the mixture in a bowl and serve it as a dip!
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