Ingredients
– 2 English cucumbers, thinly sliced
– 6 tablespoons cream cheese
– ⅓ cup pickle juice
– 1 tablespoon Dijon mustard
– 1 tablespoon dried dill (fresh dill optional)
– 1 teaspoon garlic powder (or a small fresh garlic clove)
– Salt and black pepper to taste (optional)
– Red pepper flakes or cayenne pepper for heat (optional)
Instructions
1-First, thinly slice the 2 English cucumbers. This step helps them absorb flavors and keeps the salad crisp. Place the slices in a strainer, sprinkle with salt, and let them drain for 15 minutes to remove extra moisture.
2-After draining, rinse the cucumbers thoroughly and drain again to keep things fresh. In a blender, combine 6 tablespoons of cream cheese, ⅓ cup of pickle juice, 1 tablespoon of Dijon mustard, 1 tablespoon of dried dill, and 1 teaspoon of garlic powder. Blend for 30-45 seconds until the mixture is smooth and creamy.
3-Pour the blended dressing over the drained cucumbers and toss gently to coat everything evenly. Adjust the seasoning with salt, black pepper, and optional red pepper flakes or cayenne pepper if you want more heat. Serve right away or chill in the fridge for the best taste, and remember it’s freshest within 16 hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Salt cucumbers and drain to reduce excess moisture and avoid watery salad.
🥒 Use English cucumbers for less bitterness and a crisp texture.
🔪 Blend dressing well for a smooth, creamy consistency that coats the cucumbers.
- Prep Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup