Ingredients:

  • 1 large English Cucumber (approx. 350g)
  • 1 tsp (6g) Kosher salt
  • 16 oz (450g) Full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (60g) Full-fat sour cream
  • 3 tbsp (10g) Fresh dill, finely minced
  • 1 clove Garlic, microplaned into a paste
  • 1 tsp Lemon zest, freshly grated
  • 1/2 tsp Freshly cracked black pepper
  • 1/2 tsp Onion powder

Instructions:

  1. Grate the English cucumber using the large holes of a box grater. Note: Keeping the skin on adds a beautiful flecked green color.
  2. Place the shreds in a fine mesh sieve over a bowl and toss with 6g of kosher salt.
  3. Allow the cucumber to sit for 30 minutes until a pool of green liquid collects in the bowl.
  4. Use cheesecloth to aggressively squeeze the pulp until no more droplets fall and the pulp feels like a dry ball.
  5. In a separate bowl, beat 450g of softened cream cheese and 60g of sour cream with a hand mixer.
  6. Continue mixing for 2 minutes until the mixture looks fluffy and holds soft peaks.
  7. Fold in the dry cucumber pulp, 10g of minced dill, garlic paste, lemon zest, black pepper, and onion powder.
  8. Stir with a spatula until the green herbs are evenly speckled throughout the white base.
  9. Serve immediately or let it set in the fridge for 1 hour until the flavors have fully melded.