Cucumber Cream Cheese Spread is perfect for bagels or crackers. Fresh cucumbers, green onions, Worcestershire sauce and cream cheese.
CUCUMBER CRACK RECIPE
Cucumber Cream Cheese Spread is perfect for bagels or crackers. Fresh cucumbers, green onions, Worcestershire sauce and cream cheese. If you are a fan of bagels and cream cheese or if you like to snack on crackers with some creamy goodness smeared on top then you will really enjoy this spread. It's very similar to Benedictine spread (just not as thin.) My friend Patti calls it "Cucumber Crack." Ha!
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 enjoy eating it on low carb tortillas or even on zucchini slices.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cucumber
- green onions
- cream cheese
- Worcestershire sauce
- salt
HOW 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.)
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Originally published: March 2011
Updated and republished: March 2019
Cucumber Cream Cheese Spread (+Video)
Ingredients
- ½ cucumber, peeled and cut into chunks
- 3 green onions
- 8 ounce block cream cheese, softened to room temperature
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon salt
Instructions
- Add ½ cucumber, peeled and cut into chunks to food processor bowl. Trim away roots from base of 3 green onions and cut into slices and place in food processor.
- Cover and process until coarsely chopped (DON'T OVER PROCESS!)
- Add 8 ounce block cream cheese, softened to room temperature, 1 teaspoon Worcestershire sauce and ⅛ teaspoon salt.
- Cover and process again until combined. Again, try not to over process so you have some chunks of cucumber in there. Transfer to a 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.
Video
Notes
- 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.
- Use as little or as much cucumber that you like. Make it to your taste! Serve on a toasted bagel or crackers.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Leslie
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.
Mary Jane G Schroeder
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
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
Braindie: "GREAT REPLY COMMENT"!!!!
Mary S
Thank you for breaking it down. After looking the macros I was going to skip it, but will now try it out'
Lori
I have had and served this recipe at every baby and bridal shower as long as I can remember. Always a winner! It was a hit at my daughters debutant open season party. Truly a southern tradition. The addition of dill makes the spread extra special. It is great as a snack following summer sporting events because it’s cool and refreshing. Even our local baseball/soccers kids love it. Great with a light vegetable platter or sea salt chips. Thank you for sharing a great spread.
Brandie @ The Country Cook
Totally agree with all of that Lori! Yes! It's not heavy like you'd think with it being made from cream cheese. 🙂
Cyndee Hinrichs
This would also be delicious with salmon (smoked or not) atop the cracker/baguette and cuke spread.
We love our salmon here in the Pacific Northwest.
Brandie @ The Country Cook
Yes! That sounds fantastic Cyndee. Great suggestion!!
E.L.J
Taste 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?
Amber
How long would this stay fresh in the fridge?
Brandie @ The Country Cook
Hi Amber - just a couple of days.
Betsy
Used this as spread on ham sandwiches. Awesome!
Brandie @ The Country Cook
Oooooh - that sounds so good Betsy!! Thank you!
Greg
This looks delicious. I grow cucumbers in my garden so I will definitely make this.
Brandie @ The Country Cook
Hope you love it Greg!
Debbie
Have made this forever...couple minor differences.. but we eat it as a dip... have to use Frito Scoops!
Mary
I 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
Hi 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
Thanks 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
I totally understand. This helps solve that dilemma. Just spread it right on your sandwich. Hope you love it!
Terri
I just tried this too. It's still In the fridge to bring to a party tomorrow but mine too, looks like a dip rather than the picture. Your thoughts on the cucumber may be true with mine too. The whole recipe sounds great, but I think I may have messed it up and will have to try it again. Lol! I guess I should never try a recipe for the first when I'm planning on bringing it somewhere. Can't wait to try it as a spread too. Thanks for the recipe!
Brandie @ The Country Cook
Hi Terri,
Some cucumbers hold a lot of water. I think the English cucumbers hold up the best. You can leave the skin on those. But the bigger and thicker a cucumber is, the more water it is going to hold. Even smaller pickling cucumbers work well. It may help to slice the cucumber and shake a little salt on it and let it sit for a while to draw some of that water out. Then rinse. 🙂
Vanessa
Thanks for sharing! Does it keep long?
Suzanne
This looks so good! What a refreshing appetizer to bring with a party!
Billy
This is so delicious. The green onion really adds something that my other cream cheese spreads needed. Thank you so much!
Brandie @ The Country Cook
That's awesome Billy - yay!!
Karen
I 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! ????
Sindy Peña
This 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 😉
Susan Slominski
I see it makes 4 servings. How much is in a serving?
Heather Lampman
Easy! Divide the ingredients by 4.
Olivia
It 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.
Olivia C Dugas
Spring 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!
Betty Hendricks
This recipe is so yummy, and I will try it.
rosemary merirll
Should you remove the seeds from the cucumbers?
Brandie @ The Country Cook
I 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. 🙂
Diane
In 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
WOW!, GREEN food coloring! St. Patrick's Day here I come! LOL!!!
Ann
Here 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
this 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
Ha! That's what we do as kids, right? 🙂
Kathryn
Could you use this on mini croissants for a different twist?
Marietta
I make mine with Croissants always even the larger ones
Anonymous
As 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
Amen!
Marsha Baker
I 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!!!