Cucumber Dip
This probiotic-filled Cucumber Dip recipe uses cream cheese made from straining the whey from homemade yogurt (see our recipe for 'Making Whey to use as a Starter Culture'). Helpful hint: Cucumbers from your garden can be frozen for use in winter recipes! Simply peel, remove the seeds, dice and place into freezer-safe containers. Thaw and pat dry before using.
1 cup cream cheese
1/3 cup diced cucumber
2 teaspoons dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
Mix all ingredients together. Refrigerate for at least 2 hours before serving.
