2 cucumbers
1 medium onion
1/2 cup dill pickle juice
2 1/2 tbsp. Italian dressing
salt and pepper, to taste

SAUCE:

1 (8 oz.) pkg. cream cheese, cut into cubes
1/2 cup milk
2 tbsp. dairy sour cream

Cut up both cucumbers and put into a bowl. Cut up the onion in long thin slices and put into the bowl. Put a 1/2 cup of dill pickle juice in bowl and stir. Set aside and let it sit so it can marinate in the cucumbers and onions.

Preheat a saucepan. Cut cream cheese into cubes and melt in the pan. Add 1/2 cup of milk slowly (add a little at a time and keep stirring). Stir milk until it is smooth. Bring to a small boil then turn down the heat (you don't want to burn it).

Add dairy sour cream and stir. Turn off heat and let it sit till it thickens. Add in a pinch of salt (to taste). Once it has thickened, grab your bowl and drain the excess dill pickle juice (you can leave a little in if you want to have a little juice mixed with your sauce). Add your sauce from the pan and pour over your cucumbers (make sure that the sauce has cooled and is thick to your liking). Add Italian dressing and season with pepper, to taste.

Put in the refrigerator and let it cool down for a 1/2 hour to an hour. Take out and serve.

Submitted by: J. Hitsman