Cucumber dip recipe with cream cheese, grated onion and chopped cucumber.
Ingredients:

* 1 small package (3 ounces) cream cheese
* 2 tablespoons finely chopped onion
* 1/2 cup finely chopped cucumber
* half-and-half
* salt
* thinly sliced unpeeled cucumber

Preparation:
Combine cream cheese, onion, and finely chopped cucumber. Add half-and-half until mixture is dipping consistency. Add salt to taste. Garnish with cucumber slices.
Makes about 1 cup of dip.

But my favorite among them all, to use it as a garnish or filling on a tuna or chicken sandwich on a soft taco. Another one is by mixing it with vinegar, salt, pepper, salt and a a little bit of sugar depending on your preference.

In a blender, put about 1 cup or so of cottage cheese, 1 or 2 peeled AND SEEDED cucumbers cut into chunks, squeeze one lemon, and salt and pepper. Blend until it’s smooth. Cover and put in the refrigerator for an hour or so until it gets firm.

I use this for a vegetable dip, a baked potato topping and, if you add a little onion to it, you can use it as a tartar sauce for fish.

Serves 6-8

Ingredients:

* 3 green bell peppers, seeded and chopped
* 3 red bell peppers, seeded and chopped
* 2 medium cucumbers, peeled, seeded, and sliced into crescents
* 1 small onion, finely chopped
* 1/4 c fresh parsley, chopped
* 1/4 – 1/3 c olive oil
* 2-3 T fresh lemon juice
* 1/8 t sweet Hungarian paprika
* 1 t dried basil
* 1/2 t dried marjoram
* 1/4 t dried oregano
* Salt and pepper to taste
* Romaine lettuce and hard-boiled eggs (optional)

Place the chopped peppers in a stainless steel bowl and scald them with boiling water for about one minute. Drain the peppers well and mix in the cucumbers, onions, nad parsley.

In a separate bowl, whisk the olive oil, lemon juice, paprika, basil, marjoram, oregano, salt, and pepper. Pour the dressing over the vegetables, mix well, and chill for several hours.

Arrange the leaves of Romaine on a platter, mound the marinated vegetables in the center, and garnish with hard-boiled eggs.