I love this stuff. I usually make 1/2 a recipe though, since there's only 2 of us. If you thoroughly drain and squeeze the liquid out of the cucumber, you get a thick spread. If you leave some liquid in it, you get a dip. I love it with the Sea Salt/Black Pepper chips for a dip and I use it as the spread in ham roll-ups.
Allow the cr cheese and butter to soften to room temp.
Grate and drain the cucumber (or not drained if you want it as a dip).
Blend everything together and chill a couple of hours in the fridge. You're suppose to sprinkle paprika on the top but I usually just skip that.
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