Shontae’s Super Cool Cucumber Dip

  • 8 oz cream cheese or Tofutti Better than Cream Cheese
  • 1/2 medium cucumber finely diced & seeded
  • 2 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh mint (or 1 tsp dried mint)
  • 1 spring onion finely diced
  • salt & pepper
  1. Take the cream cheese out of the fridge and let it come to room temperature about 10-15 minutes.
  2. While waiting for it to soften, chop up the cucumber. I like to leave a little of the skin, so the pretty green shows, but you can totally peel it if you like.
  3. Chop up the mint and chives – if you have kitchen shears, they work well for this task!
  4. In a deep bowl, combine everything except the cucumber. Taste. If you like a more intense flavor, add more herbs, salt and pepper.
  5. Gently fold the diced cucumber into the mixture. If you like a chunkier dip, add some more cucumber until you’re happy.
  6. Serve in a bread bowl with chunks of bread on the side for dipping. Carrot sticks and fancy crackers work well, too.