Cucumber Cream Cheese Crack Dip

This easy Cucumber Cream Cheese Crack Dip combines cream cheese, cucumber, green onion, garlic powder, and Worcestershire for addictive flavor.

this Recipe

I didn’t set out to make something wildly addictive. I was just hungry, tired, and had a block of cream cheese that was getting dangerously close to its expiration date. It was a Thursday, I think? You know those weird mid-week days when you open the fridge five times hoping something will magically appear?

Well. What did appear was half a cucumber, some slightly floppy green onions, and that cream cheese. I vaguely remembered some onion dip I’d had at a baby shower years ago—no idea who made it, but it stuck in my brain. So I did the thing we all do when we’re tired and not expecting company: I threw it all in a food processor and hoped for the best.

And… listen. This dip? It slaps. I took it to a BBQ that weekend, and people hovered around the bowl like it was the only food in the house. One guy said, “This stuff is crack,” and I almost corrected him—then took another bite and went, “Yeah. Fair.”

Now it’s my go-to for everything. Showers, book clubs, Sunday snacks, “oops I forgot to make dinner” nights. I don’t even measure anymore. Just vibe.

Why You’ll Love This Cucumber Cream Cheese Crack Dip Recipe?

Okay, so technically it’s just a mix of cream cheese, cucumber, green onion, and a few seasonings. But somehow, when you blitz it all together, it becomes this cool, creamy, slightly tangy, just-salty-enough flavor bomb.

It’s like… ranch dip’s cooler, cucumber-laced cousin. It tastes fresh but still indulgent. You get that punch from the green onions, the smoothness from the cream cheese, and that sneaky little kick from garlic and Worcestershire that makes people go, “Wait, what is in this?”

Also? It’s just easy. No baking. No timers. You can make it in five minutes, chill it for twenty, and boom—dip that’s good enough to serve in a bread bowl if you’re feelin’ fancy.

Ingredient Notes:

Nothing wild here. Honestly, you probably have most of this stuff already. If not, the grocery store trip is short and sweet.

• 8 oz cream cheese: Soften it, or you’ll be aggressively scraping it around the processor bowl while cursing your life choices.

• 1 cucumber, halved: I don’t peel mine, but if yours is bitter or waxy, you totally can. You’re the boss.

• 4 green onions: They give the dip that sharpness. If you only have 3, whatever. It’ll still work.

• 1 tsp onion powder: Because layering onion flavor is ✨chef’s kiss✨.

• ½ tsp salt: Start here. Add more if it needs it after a taste test.

• 1 tsp garlic powder: Adds warmth without raw garlic breath. Been there.

• 1 tsp Worcestershire sauce: Okay, this is the “what is that flavor” ingredient. Don’t skip it unless you have to.

• Crackers, chips, or veggies: Anything that can carry dip to your mouth without judgment.

How To Make Cucumber Cream Cheese Crack Dip?

No stove. No oven. Just you, a processor or blender, and five minutes of your time.

Step 1: Pulse the veggies
Chop your cucumber and green onions just enough to make your processor not hate you. Then pulse them together until they’re roughly chopped. Not too fine—you want some bite.

Step 2: Add the cream cheese
Drop it in. Pulse again until everything starts to come together in a slightly chunky, creamy mix. Like an herbed cream cheese but with cucumbers just chillin’ in there.

Step 3: Season it up
Add your onion powder, garlic powder, salt, and Worcestershire. Pulse one more time, then taste. It should be creamy, slightly zingy, and weirdly impossible to stop eating.

Step 4: Chill it (and yourself)
Scoop it into a bowl, cover it, and let it hang out in the fridge for at least 30 minutes. Longer is better—it gives the flavors time to become best friends.

Then serve. Or, if you’re like me the first time, eat a quarter of it with a spoon and act surprised when everyone else finishes it off.

Storage Options:

I’ve kept it in the fridge for up to 3–4 days. Just store it in an airtight container, and give it a stir before serving. The cucumber might release a bit of liquid, but it’s totally fine. Stir, scoop, devour.

Freezer? Nope. Don’t do it. Cream cheese and cucumber get weird in the freezer. Learned that the hard way. Texture goes from dreamy to… well, sad.

Variations and Substitutions:

You don’t have to follow the recipe to the letter. I mean, who does?

• Add fresh dill or parsley – Makes it feel extra fresh, especially in summer.

• Use Greek yogurt for part of the cream cheese – Lightens it up and adds tang.

• Spice it up – Add a splash of hot sauce or a sprinkle of cayenne.

• Toss in shredded carrot or bell pepper – For crunch and color.

• No green onions? – Use red onion. But chop it small. You don’t want onion overload.

What to Serve with Cucumber Cream Cheese Crack Dip?

Here’s where things get fun. This dip goes with everything:

• Pretzel crisps or pita chips – Salt meets creaminess = perfection.

• Carrot sticks, cukes, bell pepper strips – If you’re pretending to be healthy.

• Ruffles-style potato chips – The dip was made for ridges.

• Toasted baguette slices – Great for parties. Or dinner. I won’t judge.

• On sandwiches or wraps – Seriously. Use it as a spread. It’s a move.

Frequently Asked Questions:

Do I need a food processor?
Nah. It helps, but you can chop everything by hand and mash the cream cheese with a fork. Takes longer, but it’s still worth it.

Can I make it ahead of time?
Yes, and you should. The flavors get better the longer it chills. Just stir before serving.

Does it really need Worcestershire?
I think so. But if you hate it or don’t have it, leave it out. Just maybe add a tiny splash of soy sauce or lemon juice for depth.

So there you have it—Cucumber Cream Cheese Crack Dip, a total accident turned obsession. It’s cool, creamy, and somehow manages to feel light and indulgent all at once. And it’s the one dip I never have to worry about taking home leftovers of… because there are never any.

Make it. Tweak it. Eat it straight from the bowl. And if you have a funny story about it vanishing before you even served it—drop it in the comments. Let’s talk dips.

Keep the Flavor Coming – Try These:

Cheesy Spinach and Mushroom Quiche

Delicious Brown Sugar-Glazed Italian Pork Chops

Easy Rotel Sausage Crescents

Cucumber Cream Cheese Crack Dip

Prep Time 15 minutes mins

This Cucumber Cream Cheese Crack Dip combines cream cheese, cucumber, green onion, garlic powder, and Worcestershire for a creamy, refreshing appetizer that pairs beautifully with crackers, chips, or fresh vegetables.

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6 Servings

Ingredients

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• 8 oz cream cheese softened
• 1 medium cucumber halved
• 4 green onions trimmed
• 1 teaspoon onion powder
• ½ teaspoon salt adjust to taste
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• Crackers chips, or fresh-cut vegetables for serving

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Instructions

 

Prepare the fresh ingredients

1. Slice the cucumber in half and trim the ends from the green onions. If preferred, peel the cucumber partially or entirely, especially if the skin is thick or waxy.

Chop the vegetables

1. Add the cucumber and green onions to a food processor or high-powered blender. Pulse until the mixture is finely chopped but not pureed, retaining a bit of texture.

Add the cream cheese

1. Incorporate the softened cream cheese into the processor. Pulse several times until the mixture is smooth and well blended, with the vegetables evenly distributed throughout.

Season the dip

1. Add the onion powder, salt, garlic powder, and Worcestershire sauce. Pulse again briefly until fully combined. Taste and adjust seasoning if necessary.

Chill and serve

1. Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to develop. Serve chilled with crackers, chips, or assorted fresh vegetables.

Notes

To make this recipe gluten-free, ensure that the Worcestershire sauce used is certified gluten-free, as some brands contain wheat-based ingredients. Pair the dip with gluten-free crackers, chips, or sliced vegetables. The remaining ingredients are naturally gluten-free but always check product labels to verify.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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