1 Cucumber Large
1 Large Vidalia Onion,peeled.
8 oz Cream Cheese, room temp
Leaving peel intact, grate the cucumber on the fine teeth of a grater over a bowl. Pour pulp and juice through a fine mesh sieve and press with spoon to extract all juice. Discard pulp. Repeat with onion in a seperate bowl. Measure 3 tbs cucumber juice and 1 tbs onion juice and mix well with the softened cream cheese. Whisk to blend until smooth and creamy. Salt and Pepper to taste. This is the authentic and original recipe, minus the few drops of green food coloring. Optionally, you may add a tbs of fresh chopped dill and/or minced chives.
Jan Burke. http://dailydishinblog.blogspot.com/