With the insane heat this summer, I’ve been partial to preparing no-cook suppers with summer salads. On a recent trip to a cool cabin in the Smoky Mountains, I tasted this delightful (and delightfully easy!) dip and fell in love.
And I made it two times last week, because I devoured the first batch so quickly that no one else got to taste it.
The recipe comes from my friends Virginia and Susan. Virginia’s mother who lives on the Alabama Gulf Coast has been making it since the early 80’s, and so props go to her for this recipe.
8 oz light cream cheese, softened
2 med. cucumbers
1-2 cloves garlic, minced
1/4 t. salt
4 dashes or so of Tabasco
Skin the cucumbers & grate, squeeze out excess water. Mix all ingredients. Best if you let the flavors meld a bit. The heat of the Tabasco develops over time. Taste & season as needed. Virginia and Susan like to serve with Bremner’s* wafers. Also good on pumpernickel. You could also try eating it out of the bowl with a spoon like I do ; ) and enjoy!
*Bremner’s wafers can be found at the Midtown Schnuck’s on the cracker shelves to the left of the deli counter.