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.
yum this dip/spread looks good Kim! With fresh dill too!!
Adam chowed on the chips too, and I was saving them specifically for craft night…glad I caught him in the act!
Maternity leave is up so I’m back at work reading blogs and pumping. ha! Can’t wait to catch up on your blog. These chips are so good, easily eat a whole bag and for some reason I don’t feel guilty.
I saw these chips the other day! I’m definitely thinking I should give them a try! And that dip sounds delicious!
Yum! The chips the dip. Way to make a girl want to bust out chips and dip at 9:30 in the morning! Too bad the volunteer dill in our garden is done. Then at a n, it maybe a good thing for my health.