I know that you all know how to make this, but I've changed a few things. Make it sometime and see what you think.
| 1 medium onion, sliced | 1 - 3 oz. pkg. cream cheese, softened | 5 large cucumber, seeded | 1 pt. sour cream |
| 1 green pepper, chopped | 3 - 4 Tbs. sugar, to taste |
| 2 tsp. dried dill weed (winter) | 2 Tbs. cider vinegar |
| fresh dill weed (summer)* | fresh ground pepper |
Cut cucumbers lengthwise and scrape out all the seeds. If you have a grapefruit spoon, it works great. Thinly slice cucumbers and put in a colander. Sprinkle well with salt, stirring them with your hands as you do this. Let stand right in the sink or over a bowl for about 1 hour.** Rinse the salt off the cucumbers with cold water. Drain well and then squeeze out as much liquid as you can. Combine in a bowl, sour cream, dill weed, cream cheese, vinegar, sugar and fresh pepper. Whisk together to blend in the cream cheese. Pour over the vegetables, mix and chill until serving time.
*If you can get your hands on some fresh dill in the early summer, pull the fine, fern-like leaves off and put them in a small container, cover with plastic wrap and freeze.
** If you have made cucumber salad and the following day it seems so watery, well, that salt keeps pulling the moist out of the cucumbers and that liquid thins the sour cream. The addition of the cream cheese makes a thick creamy salad. Rinsing gets rid of that residue of salt.