Cooking Directions

• Stir the cream cheese, cucumber, carrot, onion, lemon juice and dill weed in a medium bowl.  Cover and refrigerate for 2 hours.  Serve the spread with the crackers.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 0.5 cup chopped cucumber
• 1 medium carrot, shredded (about 1/2 cup)
• 1 green onion, chopped (about 2 tablespoons)
• 1 teaspoon lemon juice
• 0.25 teaspoon dried dill weedor 1 teaspoon chopped fresh dill weed, crushed
• 1 package (10.25 ounces) Pepperidge Farm® Harvest Wheat Distinctive Crackers