Soften cream cheese to room temperature. Peel the cucumbers, leaving a little bit of skin on for color. Puree them in a food processor and squeeze as dry as possible in cheese cloth. (The cucumber juice is delicious in a Bloody Mary or chilled with a splash of lemon and vodka.)
To make the onion juice, grate ¼ of a peeled onion on a cheese grater and squeeze the juice out with a cheese cloth.
Combine all ingredients together and adjust seasoning, to taste.
Recipe provided by: Chef Ouita Michel/Ouita Michel Family Restaurants (Lexington-Midway-Versailles, KY)