Cream cheese : 230 g
Badr cucumbers in brine (special midget) : 1 cup chopped
Sauteed sweet onion : 1/4 cup
Sour cucumber juice : 3 tablespoons
Dried dill : 1 tsp
Sea salt : 1/2 teaspoon
Black pepper : a pair of pliers
To make this dip, pour the cream cheese into a bowl and stir in the cream cheese with a wooden spoon until soft. Then add the rest of the ingredients and mix well. Cover with cellophane and refrigerate for at least an hour before serving.