Dill Benedictine Dip

8 oz cream cheese, softened
1/4 cup sour cream or Greek yogurt
1 small cucumber, peeled, seeded, and finely grated (about 1/2 cup)
1–2 tablespoons fresh dill, chopped (or 1 tsp dried dill)
2 tablespoons grated or finely minced onion
1 teaspoon lemon juice
Salt & pepper to taste

1. Grate the cucumber, then press it in a clean towel or paper towel to remove excess moisture.

2. In a medium bowl, combine cream cheese and sour cream until smooth.

3. Stir in cucumber, dill, onion, lemon juice, salt, and pepper.

4. Let it sit in the fridge for 1–2 hours to combine the flavors.

5. Great with crackers, fresh veggies, or as a sandwich spread (especially on rye or tea sandwiches!).