Dill, Cucumber, and Celery Cream Cheese

Ingredients

8 ounces (225 g) cream cheese, at room temperature

About ½ cup lightly packed (15 g) roughly chopped fresh dill fronds and tender sprigs

Kosher salt

½ medium cucumber, peeled, seeded, and cut into ¼-inch (6 mm) dice

1 or 2 celery stalks, preferably inner stalks with some leaves, chopped into ¼-inch (6 mm) pieces

Directions

In a stand mixer fitted with the paddle (or in a bowl with a wooden spoon), mix the cream cheese for about 30 seconds until smooth. Add the dill and a big pinch of salt and beat until the dill is incorporated and sort of mashed into the cream cheese. Add half the cucumber, beat for 30 seconds, then add all the celery and the remaining cucumbers. Spin for a few times, keeping the celery and some cucumber chunky. Taste and add more salt to taste. Keep in the refrigerator for up to 1 week.

Notes

This spread is best eaten within a day of making it, because the cucumbers will give off their juices and things can get a bit soggy.

MAKES ABOUT 1½ CUPS (300 G)