HOW TO MAKE CUCUMBER CREAM CHEESE SPREAD
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.
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.
- 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
Anonymous says
June 17, 2014 at 11:40 pmHere in the Deep South , we make cucumber sandwiches for all our showers and ladies get togethers. I personally like to make up the base you have posted and then slice my peeled cucumbers thin and place on paper towels, salt them and let them sit for a few minutes. Then blot them with another paper towel and place them on top of the wonderful base mixture and top with dill weed or parsley flakes. I cut my bread to fit the size of the cucumber.
They are wonderful. Another favorite is open face tomato sandwiches with this base, top with sliced Roma tomatoes
Sprinkle with bacon bits and dill weed. Enjoy your blog very much.
Pam says
March 27, 2019 at 3:11 pmthis sounds amazing, my grandmother use to make little finger sandwiches that sound like these I’m gonna have to try them. I was a kid when she made them so naturally I stuck my nose up at them. Lol
Brandie @ The Country Cook says
March 29, 2019 at 8:44 amHa! That’s what we do as kids, right? 🙂
Kim Honeycutt says
June 19, 2014 at 3:07 pmWe just picked our first cucumbers this week!!! YEA!!! I had a cucumber and spring onion sandwich with mayo, salt and pepper last night. It was so good!!
Mother use to make little finger sandwiches for parties with something similar. She cut them in rounds and placed a thin slice of cucumber on it. So good! Thanks…Pinning it!!
Jen says
May 31, 2015 at 4:40 pmHi Brandie, Love these recipes with cucumber! My Daughter loves them! Going to visit her in Tennessee in a few days and I am definitely going to try these recipes! Thanks soooo much for posting them! Love all of the recipes that you send to my e-mail!!!
Marsha Baker says
May 31, 2015 at 6:38 pmI am not a cuke lover in the least, but this recipe is a favorite! I love the ease of the recipe…the wonderful flavor combo…and that this lasts several days (only if I forget it's in the fridge). Thanks for sharing such great recipes!!!
Anonymous says
May 31, 2015 at 11:11 pmAs anonymous from Ky. said, we grate the onions and cucumbers before adding them to the cream cheese. Then add paprika and a little green food coloring to make our Benedictine spread. It was developed in the 1920s, I think by a Miss Jenny Benedict who served it in her tea room in Louisville, Ky.
Caitlin Elam says
April 10, 2019 at 12:39 pmAmen!
Kathryn says
July 17, 2017 at 9:23 amCould you use this on mini croissants for a different twist?
Marietta says
May 20, 2019 at 12:08 pmI make mine with Croissants always even the larger ones
Diane says
March 4, 2019 at 12:06 pmIn Kentucky we call that spread Benedictine! Not sure where the name came from but its a staple around here. Some people put green food coloring in it but I don’t. Best sandwich ever is benedictine, bacon and alfalfa sprouts on whole wheat. Yum!
Olivia says
March 5, 2019 at 1:12 pmWOW!, GREEN food coloring! St. Patrick’s Day here I come! LOL!!!
rosemary merirll says
March 5, 2019 at 11:31 amShould you remove the seeds from the cucumbers?
Brandie @ The Country Cook says
March 5, 2019 at 12:28 pmI like to use English cucumbers so no need to remove the seeds. But generally, I don’t remove the seeds as they don’t bother us. But if it bothers you with teeth concerns, etc., then you can certainly remove them. 🙂
Betty Hendricks says
March 5, 2019 at 12:15 pmThis recipe sounds yummy, and I will try it.
Olivia C Dugas says
March 5, 2019 at 1:04 pmSpring is in the air down here in Texas and this sounds just right for the season. I love shepherds salad with my falafels and I am tempted to try this on my pitas, too!
Olivia says
March 5, 2019 at 1:10 pmIt is springtime here in Texas and this sounds like just the ticket for the season! I love Shepherd’s salad on my falafels and this would rock a pita and falafel sandwich.
Susan Slominski says
March 5, 2019 at 2:59 pmI see it makes 4 servings. How much is in a serving?
Heather Lampman says
May 11, 2019 at 1:33 pmEasy! Divide the ingredients by 4.
Sindy Peña says
March 7, 2019 at 7:15 pmThis looks like a must try recipe! It’s cucumbers and cream cheese, there’s no way this dip can be anything but delicious. Thanks for another yummy recipe 😉
Karen says
March 20, 2019 at 11:58 amI used lowfat cream cheese and added 1tsp prepared horseradish and 1tsp chopped fresh dill, super yummy recipe, and I serve with fresh veggies for weight watchers friendly appetizer. Perfect to bring to a party or cookout! 😊
Billy says
March 25, 2019 at 3:18 pmThis is so delicious. The green onion really adds something that my other cream cheese spreads needed. Thank you so much!
Brandie @ The Country Cook says
March 25, 2019 at 7:06 pmThat’s awesome Billy – yay!!
Suzanne says
March 29, 2019 at 3:37 pmThis looks so good! What a refreshing appetizer to bring with a party!
Vanessa says
March 29, 2019 at 3:39 pmThanks for sharing! Does it keep long?
Mary says
April 13, 2019 at 9:55 amI was disappointed in the texture of this. The photo looks like it would be spreadable but it turned out more like a dip. The flavor was good.
Brandie @ The Country Cook says
April 14, 2019 at 11:11 amHi Mary! Hmmm…it shouldn’t have been like a dip. It really should’ve been more like a spread. I am thinking perhaps your cucumber released a lot of liquid. Some cucumbers are just super juicy and hold a lot of water. There’s a couple of things you can to do to prevent it in the future. You can dice your cucumber and then sprinkle a little bit of salt on them and place in a colander in your sink. Give it about an hour or two and the salt will help the cucumber to release the liquid. Then rinse and place on a paper towel and dry them off. Then proceed with the recipe. Hope that helps!
Christine Miller says
May 7, 2019 at 8:21 pmThanks for the tip. I love cucumber sandwiches, but I have to work pretty hard to keep them from being watery. This dip sounds absolutely wonderful! Can’t wait to try it!
Brandie @ The Country Cook says
May 8, 2019 at 9:08 amI totally understand. This helps solve that dilemma. Just spread it right on your sandwich. Hope you love it!
Debbie says
April 15, 2019 at 11:40 pmHave made this forever…couple minor differences.. but we eat it as a dip… have to use Frito Scoops!
Greg says
April 26, 2019 at 10:39 pmThis looks delicious. I grow cucumbers in my garden so I will definitely make this.
Brandie @ The Country Cook says
April 27, 2019 at 3:35 pmHope you love it Greg!
Betsy says
May 10, 2019 at 8:05 pmUsed this as spread on ham sandwiches. Awesome!
Brandie @ The Country Cook says
May 11, 2019 at 10:39 amOooooh – that sounds so good Betsy!! Thank you!
Amber says
May 12, 2019 at 3:00 pmHow long would this stay fresh in the fridge?
Brandie @ The Country Cook says
May 13, 2019 at 9:33 amHi Amber – just a couple of days.
E.L.J says
June 4, 2019 at 11:24 amTaste is great but mine came out as a liquid. Maybe the cucumbers were too wet? Or what if I process the onion and cucumber into small bits and then fold into cream cheese… I feel like I over processed it and everything became a slightly lumpy liquid. Maybe it will tighten up over night in the fridge. Anyone else have and solve this problem?