1 Cucumber, peeled and diced 1 Tablespoon salad or olive oil
1 (8-ounce package cream cheese, 2 healthy dashes salt
(room temperature) 3 garlic cloves, mashed
2 table spoon wine vinegar
Wrap cucumber in paper towels until all is absorbed; set aside. Place the cream cheese, vinegar, oil, salt, and garlic into mixing bowl; cream well. Add more oil and vinegar as needed for taste and consistency. Using a spatula, blend in the cucumber. Refrigerate. Serve with crackers, melba toast or point of toasted bread. this keeps well refrigerated tightly in a jar.
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