Cucumber Dill Dip -- Quad-Cities Online Recipe Book
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Cucumber Dill Dip

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Ingredients

8-ounce package cream cheese, softened
1 cup Hellmann's mayonnaise
2 medium cucumbers, peeled, seeded and chopped
1 tablespoon lemon juice
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill
1/2 teaspoon hot pepper sauce

Instructions

In a medium bowl, beat cream cheese and mayonnaise until smooth. Stir in cucumbers, green onions, lemon juice, dill and hot pepper sauce. Cover and chill 2 hours. Serve with fresh veggies, crackers or chips. Yields 2-1/2 cups.

Julie Dobbeleare-Castens, Moline


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  Today is Wednesday, May 22, the 142nd day of 2013. There are 223 days left in the year.
1863 -- 150 years ago: Large quantities of ice from LaCrosse and Lake Pepin are beingshipped on ice boats, towed by steamers to St. Louis and points below.
1888 -- 125 years ago: With the Mississippi River at 18 feet above the low water stage,Rock Island is waging a valiant fight to keep the river from flooding the entire city.
1913 -- 100 years ago: Approval has been given by the city commission for paving 45thStreet between 7th and 11th Avenues.
1938 -- 75 years ago: Herndon Wright, of East Moline, has won the discus-throw title, by aheave of more than 140 feet, to set a new high school record at Champaign.
1963 -- 50 years ago: With the Selective Service Law recently extended by Congress forfour more years, Mrs. Hazel Doris reminded young men that they must register withinfive days after attaining their 18th birthday.
1988 -- 25 years ago: Over 500 Quad-Cities area retired volunteers were honoredrecently for their community services at a Retired Senior Volunteer Program luncheonat Palmer Auditorium in Davenport. Guest speaker, William Moffitt, director of productengineering of Deere & Co., spoke about leadership and stressed the importance ofcommunity volunteers.




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