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Lemon Balm, Cucumber and Cream Cheese Dip

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Lemon Balm, Cucumber and Cream Cheese Dip

The perfect lemon balm, cucumber and cream cheese dip recipe with a picture and simple step-by-step instructions.

  • 100 g Cucumber
  • 25 Lemon balm leaves
  • 200 g Cream cheese double cream setting
  • 2 Garlic cloves chopped
  • 1 teaspoon Calamansi balsamic vinegar or lime juice
  • 1 tablespoon Grapeseed oil
  • Green pepper from the mill
  • Salt
  • Espelette pepper
  1. Slice the cucumber thinly.
  2. Chop the lemon balm and garlic with a chopping knife and add to the cream cheese.
  3. Add the remaining ingredients to the cream cheese and mix well.
  4. Let rest in the refrigerator for 1 hours.
  5. This goes well with grilled vegetables, vegetable sticks or baguettes.
Dinner
European
lemon balm, cucumber and cream cheese dip

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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