Cucumber Herb Spread Recipes

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CUCUMBER DILL SPREAD



Cucumber Dill Spread image

For a delightfully different way to serve refreshing cucumbers, try this recipe. This creamy spread is so good with crackers or vegetables.-Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2-1/3 cups.

Number Of Ingredients 8

2 packages (8 ounces each) cream cheese, softened
2 teaspoons lemon juice
2 teaspoons finely chopped onion
1/2 teaspoon dill weed
1/4 teaspoon prepared horseradish
Dash hot pepper sauce
3/4 cup finely diced seeded cucumber
Assorted crackers or assorted fresh vegetables

Steps:

  • In a large bowl, beat cream cheese until smooth. Add the lemon juice, onion, dill, horseradish and pepper sauce. Fold in cucumber. Cover and chill for at least 1 hour. Serve with crackers or fresh vegetables.

Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 124mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

MS. JENNY BENEDICT'S FAMOUS CUCUMBER SPREAD



Ms. Jenny Benedict's Famous Cucumber Spread image

This cucumber finger sandwich filling was created by Jenny Benedict, a popular caterer in Louisville, KY way back when. Now, it is a Kentucky favorite and dang near a recipe you MUST have on the table for a Derby party. This is pretty for St. Patty's Day and is so much better than a plain ole cucumber slice on a piece of bread. Cook time is chill time.

Provided by Redneck Epicurean

Categories     Spreads

Time 1h15m

Yield 1 tray of sandwiches

Number Of Ingredients 5

1 (8 ounce) package cream cheese
2 tablespoons grated onions
1/4 cup mayonnaise (Miracle Whip does not work!)
1 medium cucumber (the English variety works well)
1 -3 drop green food coloring

Steps:

  • Peel and seed the cucumber: put in a food chopper and chop until very VERY VERY fine.
  • In a small bowl, combine all the ingredients.
  • Add food coloring to desired shade.
  • Cover and refrigerate at least one hour before serving.

CUCUMBER-HERB SALAD



Cucumber-Herb Salad image

Simple salads like this one are a great way to use summer's bounty. Here, kirby cucumbers are turned into a crunchy make-ahead side salad chock full of mixed tender herbs like parsley, mint, and chives.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 5

6 to 7 Kirby cucumbers, peeled, halved, seeded, and sliced 1/4 inch thick (6 cups)
1/4 cup extra-virgin olive oil
1 tablespoon unseasoned rice vinegar, plus more to taste
1/3 cup mixed chopped fresh tender herbs, such as parsley, mint, and chives, plus whole leaves for serving
Kosher salt and freshly ground pepper

Steps:

  • In a bowl, stir together cucumbers, oil, vinegar, and chopped herbs. Refrigerate, covered, at least 1 hour and up to 1 day. Taste and season with salt, pepper, and vinegar. Serve, sprinkled with whole herb leaves.

PHILADELPHIA® CUCUMBER DIP WITH HERBS



PHILADELPHIA® Cucumber Dip with Herbs image

Use PHILDELPHIA® Cream Cheese to bring out the delightfully creamy texture of this dill and cucumber dish. It's perfect for entertaining.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 2h5m

Yield 12 servings, 2 Tbsp. each

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup finely shredded cucumber, well drained
1/2 cup KRAFT Shredded Swiss Cheese
1/2 tsp. dill weed
1/2 tsp. lemon juice
1/4 tsp. minced fresh garlic
1/4 tsp. salt

Steps:

  • Mix all ingredients until well blended; cover.
  • Refrigerate at least 2 hours or until ready to serve.

Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 2 g

CUCUMBER SANDWICHES WITH HERB BUTTER



Cucumber Sandwiches With Herb Butter image

Provided by Liz Logan

Categories     appetizer

Time 30m

Yield Four triangular sandwiches

Number Of Ingredients 5

1/4 cucumber, preferably seedless English variety, or 1 small American cucumber, peeled
Salt to taste
4 tablespoons butter, softened
1/2 tablespoon chopped fresh dill
4 very thin slices pain de mie (firm white bread in loaf), crusts removed

Steps:

  • Using a mandoline or a very sharp knife, cut the cucumber into thin slices and place them on a paper towel. You will need about 18 cucumber slices. Salt the cucumber lightly and cover with a paper towel. Let stand for 20 minutes so that any excess moisture is absorbed.
  • In a small bowl or a blender, combine the butter with the chopped dill. Using a small spatula, lightly spread the dill butter on each slice of bread. Be sure to butter the bread all the way to the edges so that the slices stay moist and don't curl.
  • Place 9 or more cucumber slices on one slice of bread, layering them in 3 rows. Top with a second slice of bread. Using a serrated knife, cut the sandwich diagonally to create two triangles. Repeat, using the remaining cucumber slices and slices of bread.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 1 gram, TransFat 0 grams

CUCUMBER & HERB TRIPLE-DECKERS



Cucumber & herb triple-deckers image

Traditional cucumber sandwiches on brown bread are given a facelift with mint and chive cream cheese

Provided by Sarah Cook

Categories     Afternoon tea, Side dish

Time 15m

Yield Makes 12

Number Of Ingredients 5

1 small cucumber , thinly sliced
200g tub soft cheese
½ small bunch mint , finely chopped
small bunch chives , snipped
9 thin slices wholemeal bread

Steps:

  • Lay the cucumber slices on kitchen paper to dry. Whizz the cheese, mint and some seasoning in a small food processor or with a hand blender. Stir in most of the chives, then spread the cheese mixture over 6 slices of bread. Reserve 12 slices of cucumber, and arrange the rest over the cheese.
  • Layer up 2 slices of cucumber-topped bread, then top with a plain slice. Repeat this twice more. Use a good knife to trim the crusts off the tripledeckers, then cut each into 4 squares. Top each mini sandwich with another cucumber slice. Sprinkle with the remaining chives to serve.

Nutrition Facts : Calories 126 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

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