This recipe is an adaptation of a sandwich spread made at Emma Lou’s Cafe in Louisvill’s Highlands neighborhood. It can also be used on celery sticks, crackers, and numerous other ways.
1 1/2 seedless cucumbers
1/2 small white onion (vadalia or other sweet variety)
1 1/2 teaspoons Kosher salt
1/2 teaspoon white pepper
24 ounces (3 cups) cream cheese, softened
- Cut cucumbers and onion into large pieces.
- In a food processor, puree cucumber and onion together. Place puree in doubled cheesecloth and squeeze out all excess liquid.
- Combine cucumber and onion with other ingredients and mix well. Spread will keep in refrigerator for up to 3 days.