0 (0)

Categories: Appetizers, Sides, Vegetarian


Francine Orr / Los Angeles Times

I have no idea when basketball season starts or if baseball season ever ends, but I always know when the Kentucky Derby is running. The first Saturday in May is permanently on my calendar as the best excuse in sports ... Read more

Total time: 10 minutes | Serves about 6 (makes 1 1/2 cups)
  • 1 seedless cucumber
  • 3-4 green onions, white parts only, minced
  • 8 ounces cream cheese, softened
  • About 1/4 cup mayonnaise
  • Coarse salt
  • Crackers or toasts, for serving

Step 1Peel the cucumber, leaving only the thinnest strip of green on 4 sides. Grate very fine into a glass bowl. Scrape the mixture into a sieve set over a clean bowl and press out as much juice as possible. Squeeze with paper towels to dry completely.

Step 2Place the cucumber in a clean bowl and add the green onions and cream cheese. Mix with a wooden spoon until thoroughly blended. Add enough mayonnaise to make the mixture easily spreadable. Season with salt to taste. Spread on crackers or toasts, or use as a sandwich filling.

Each serving:
207 calories; 167 mg. sodium; 47 mg. cholesterol; 21 grams fat; 9 grams saturated fat; 3 grams carbohydrates; 3 grams protein; 1 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Sichuan wontons in chili oil sauce (hong you chao shou)
Grilled eggplant dip with tahini, yogurt and roasted chiles
Mussels with leeks and white wine
Black cod marinated in miso and beer