Recipe by Jenna5230
READY IN: 5mins
SERVES: 12-15




  • Peel the cucumber. Then cut it down the middle lengthwise. Next take a spoon and scrape all of the seeds out of the center. Set cucumber aside.
  • In a large bowl combine cream cheese, sour cream, and mayonnaise. Use a beater and beat until smooth.
  • Stir in the onion salt, garlic salt, and garlic powder until mixed thoroughly.
  • Grate the cucumber over the bowl. Stir in the shredded cucumber.
  • Store in an airtight plastic container with a lid and keep chilled in the refrigerator for about three or four days.
  • This makes an excellent dip for your favorite potato chips or it is wonderful on grilled hamburgers. Perfect for picnics as long as you have a way to keep it cool.
  • Note: Do not add additional ingredients if you taste the dip directly after making it. The dip will taste different after it has sat for a little while in the refrigerator and the flavors have had a chance to mix together.