Stir the cream cheese, cucumber, carrot, onion, lemon juice and dill weed in a medium bowl. Cover and refrigerate for 2 hours. Serve the spread with the crackers.
1 package (8 ounces) cream cheese, softened0.5 cup chopped cucumber1 medium carrot, shredded (about 1/2 cup)1 green onion, chopped (about 2 tablespoons)1 teaspoon lemon juice0.25 teaspoon dried dill weedor 1 teaspoon chopped fresh dill weed, crushed1 package (10.25 ounces) Pepperidge Farm® Harvest Wheat Distinctive Crackers
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