Wash the cucumber in warm water and pat dry with a paper towel. Cut the cucumber in half lengthwise and remove any seeds. Grate the cucumber, including the peel, then place it into a strainer and squeeze out as much juice as possible to prevent the dip from becoming too thin.
Add the cream cheese to a bowl and mix until it’s smooth—there shouldn’t be any lumps.
Add the grated cucumber, green onions and lemon juice, stir until well combined then season with salt and pepper to taste. Refrigerate for at least 1 hour.
Transfer the dip into a serving bowl and serve with your favorite crackers or veggies. Enjoy!
One Last Thing
Cream cheese is much easier to blend when brought to room temperature.