Cucumber Cream Cheese Spread is perfect for bagels or crackers. Fresh cucumbers, green onions, Worcestershire sauce and cream cheese.
HOW TO MAKE CUCUMBER CREAM CHEESE SPREAD
VIDEO INCLUDED BELOW:
IS IT LOW CARB OR KETO-FRIENDLY?
I make this quite often for myself and my girlfriends. It is great to snack on or you can make a meal with it by spreading it on a lightly toasted bagel and having it for lunch. It’s also a refreshing appetizer. And yes, it is low carb! My low carb friends, they enjoy eating it on low carb tortillas or even on zucchini slices.
WHAT YOU’LL NEED:
cucumber
green onions
cream cheese
Worcestershire sauce
salt
STEP-BY-STEP INSTRUCTIONS TO MAKE CUCUMBER CREAM CHEESE SPREAD:
To make in the food processor: trim away roots from base of green onion, place in food processor. Add cucumber to food processor bowl.
Cover and process until coarsely chopped (DON’T OVERPROCESS!)
Add cream cheese, Worcestershire sauce and salt. Cover and process until smooth.
Transfer to a medium bowl. Cover and refrigerate overnight for flavors to blend. 
Note: If you don’t have a food processor, finely chop the cucumber and the green onions. In a medium bowl combine cucumber, green onions, softened cream cheese, Worcestershire sauce and salt. Beat with an electric mixer until smooth. Cover and refrigerate overnight for flavors to blend (for best flavor.) 
Serve on a toasted bagel or with crackers. Cook’s Notes: You can use as little or as much cucumber you like in this.
Originally published: March 2011
Updated and republished: March 2019
Cucumber Cream Cheese Spread
Ingredients
- 1/2 cucumber, peeled and cut into chunks
- 3 green onions, sliced thinly
- 1 (8 oz) block cream cheese, softened
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon salt
Instructions
Food processor instructions:
- Trim away roots from base of green onion, place in food processor. Add cucumber to food processor bowl.
- Cover and process until coarsely chopped (DON'T OVERPROCESS! YOU WANT CHUNKS NOT WATER)
- Add cream cheese, Worcestershire sauce and salt.
- Cover and process until smooth. Transfer to a medium bowl.
- Cover and refrigerate overnight for flavors to blend. Please don’t skip this step and try to eat it right away - trust me, it makes a big difference in flavor when you let it hang out overnight.
Electric mixer instructions:
- Finely chop the cucumber and the green onions.
- In a medium bowl combine cucumber, green onions, cream cheese, Worcestershire sauce and salt. Beat with an electric mixer until smooth.
- Cover and refrigerate overnight for flavors to blend.
Video
Notes
Nutrition
Want more cucumber recipes? Try these!
MOM’S VINEGAR CUCUMBER SALAD
CREAMY CUCUMBER SALAD
Mary Jane G Schroeder says
The recipe looks great but the macros seem WAY off. I follow KETO so I calculated myself. For 1/8th of the mixture, a little over 1 ounce, I came up with Cal=100.2, Fat=9.6g, NET Carbs=1.8 and Protien=1.9. I bring this to your attention because many KETO people would have looked at the 6g carbs and not tried the recipe. It really is VERY KETO friendly and should appear so.
Brandie @ The Country Cook says
HI Mary Jane! This is exactly why I have a disclosure on my site that tells folks to use their own trusted nutritional calculators. My recipe card automatically fills it out for me so it’s important that everyone calculate their own numbers if they need it for site purposes. Thanks so much for your feedback!
Marie Czarnecki says
Braindie: “GREAT REPLY COMMENT”!!!!
Leslie says
This is banging. I was worried bout adding Worcestershire sauce but did. Then added a bit more cucumber and onion. I love it. Can’t wait to share it tommorow.
Cat W says
Yummm….!.always looking for more ways to use cucs in the summertime. Great and will share with a co-worker who loves cucs too
Whyte says
Really good and refreshing
Mary says
This would make FANTASTIC cucumber sandwiches! Pinned. Trying soon.
Brandie @ The Country Cook says
It totally would!! Thanks Mary!
Angie Bittel says
Is there a timeframe of how long it should last refrigerated? Was thinking of making a couple days ahead of a lake trip.
Brandie @ The Country Cook says
Hi Angie, I would only make it a day ahead if possible. Make sure you salt your cucumbers to draw the water out (in a colander.) Rinse them well and then chop. This will keep your spread from turning water-y as it sits in the fridge. 🙂
Julie says
I added a tsp of fresh dill— yummy!
Brandie @ The Country Cook says
Great addition! Thanks so much Julie!
Shannon says
We call this Benedictine in Kentucky! Haven’t tried your recipe but know it’s yummy stuff.