Killer Cucumber Dill Dip

Making this at Easter time brings a burst of spring zest to cabbage tongues; tongues soured by a long winter’s fill of crock pot soups and stews.  Try it and you’ll be planting spring bulbs the next day.

Ingredients:

1 – 8 oz. light cream cheese, softened

1 cup Hellmann’s light mayo

2 medium cukes–peeled, seeded & chopped

3 tbl. sliced green onions

1 1/2 tsp. lemon juice

3 tsp. snipped fresh dill or 3/4 tsp. dried dill weed

1/2 tsp. red pepper flakes

Directions:

In medium bowl, beat cream cheese and mayo until smooth.  Add rest of ingredients, cover and chill for one hour.  Serve with Wheat Thin crackers.

Next Day Converstion:

Fabulous with grilled chicken on flatbread, in pita bread, or rolled in a tortilla shell.