Ingredients:

  • 8 oz (225g) softened cream cheese
  • 2 tbsp (30g) plain Greek yogurt
  • 1 tsp (5ml) lemon juice, freshly squeezed
  • 1 medium (150g) English cucumber, peeled
  • 2 tbsp (30g) white onion
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) ground white pepper

Instructions:

  1. Grate the peeled cucumber and the white onion into a bowl.
  2. Wrap the grated mixture tightly in a clean kitchen towel or cheesecloth. Twist and squeeze the cloth firmly over a bowl to extract all the concentrated juices, discarding the remaining pulp.
  3. In a medium mixing bowl, beat the softened cream cheese and Greek yogurt with a spatula until smooth and devoid of lumps.
  4. Stir in the lemon juice until the base is uniform and ivory-colored.
  5. Slowly pour the extracted cucumber and onion juice into the cream cheese base. Gently fold the liquid in with a fork or spatula until the spread reaches a pale green hue and a velvety texture.
  6. Stir in the salt and white pepper last.