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Cool and Cream Cucumber Spread

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“I have not tried this recipe personally but I pulled it out of a cookbook called "Great American Favorite Brand Name Cookbook" and it sounded really yummy. I hope you all enjoy!”
READY IN:
10mins
SERVES:
30
YIELD:
3.5 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4-cup ring mold; set aside.
  2. Peel, seed and coarsely chop remaining cucumbers. With food processor or electric mixer, combine cream cheese, 1 cup chopped cucumber, sour cream, dill, lemon juice and vegetable recipe soup mix until smooth. Stir in remaining chopped cucumber.
  3. Turn into preparted mold; chill until firm, at least 3 hours.
  4. To serve, unmold onto serving platter and fill center, if desired, with cherry tomatoes and leaf lettuce. Serve with assorted crackers.

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