Appetizers : Dips & spreads Last Updated: Feb 10th, 2008 - 09:06:49 Cucumber-Herb Cheese Spread By Sandra Woodruff  Printer friendly page Yield: 1 1/4 cups 1/2 cup chopped peeled and seeded cucumber 2 tablespoons very finely chopped onion 8-ounce block reduced-fat (Neufchatel) cheese 1/2 teaspoon dried dill 1/2 teaspoon dried parsley 1/2 teaspoon crushed garlic 1/8 teaspoon ground black pepper 1. Place the cucumber in a mini food processor and process until finely chopped. Place in a wire strainer and press out as much of the liquid as possible. Place the drained cucumbers in a medium bowl. 2. Add the remaining ingredients to the cucumber and beat with an electric mixer to mix well. Cover and chill for at least 1 hour before serving (drain off any liquid that separates from the spread). 3. Serve with thin slices of smoked salmon or roast turkey breast, whole grain crackers, and wedges of pumpernickel bread. Or use as a filling for hollowed-out cherry tomatoes. Nutritional Facts (per tablespoon) Calories: 28    Carbohydrates: 0 g    Fiber: 0 g Fat: 2.4 g    Sat. Fat: 1.6 g Cholesterol: 8 mg          Protein: 1.2 g     Sodium: 48 mg     Calcium: 9 mg     GI rating: low Diabetic exchanges: 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page