Goop - cooking recipe

Ingredients

8 ounces cream cheese (room temp.)
8 ounces sour cream
3/4 cup mayonnaise
1/8 teaspoon onion salt
3/8 teaspoon garlic salt
3/8 teaspoon garlic powder
1 large cucumber

Preparation

Peel the cucumber. Then cut it down the middle lengthwise. Next take a spoon and scrape all of the seeds out of the center. Set cucumber aside.
In a large bowl combine cream cheese, sour cream, and mayonnaise. Use a beater and beat until smooth.
Stir in the onion salt, garlic salt, and garlic powder until mixed thoroughly.
Grate the cucumber over the bowl. Stir in the shredded cucumber.
Store in an airtight plastic container with a lid and keep chilled in the refrigerator for about three or four days.
This makes an excellent dip for your favorite potato chips or it is wonderful on grilled hamburgers. Perfect for picnics as long as you have a way to keep it cool.
Note: Do not add additional ingredients if you taste the dip directly after making it. The dip will taste different after it has sat for a little while in the refrigerator and the flavors have had a chance to mix together.