Summer snacking is my favorite. Mostly, because there is cucumber dill spread/dip. I found this heavenly recipe at Fly Through Our Window back in 2009. Since then, I wait every year for fresh dill at the farmer’s market so I can eat this spread by the gallon.
No really, when I saw that there was beautiful bundles of dill at the farmer’s market last week, I nearly jumped for joy.
And now, I found the perfect complement to my favorite summer dip when Green Giant sent us their new chips to try – Roasted Veggie Tortilla Chip Garden Ranch and Green Giant Multigrain Sweet Potato Chip Barbecue.
Um, yea. Let’s just say that I turned around and Ryan had eaten half the bag of the garden ranch. And I then devoured the sweet potato barbeque. But before we finished them both off, I paired them with my cucumber dip. And it was love at first bite.
I may have eaten more than was ladylike.
Cucumber dill spread
Adapted from Fly Through Our Window
Add one 8 oz bar of cream cheese and 1/4 cup mayonnaise in mixer. Fold in 3 teaspoons of fresh chopped dill and one cucumber (chopped, seeded and diced). Add salt and pepper to taste. Serve on rye with a tomato or as a dip.