Place the grated cucumber into a sieve or strainer placed over a bowl. Press down with a spoon to squeeze out as much excess liquid as possible.

Tip the drained cucumber into a bowl and add the cream cheese, mayonnaise, and chopped dill. Season with salt and freshly ground black pepper and mix well to combine.

Divide between several little serving pots (I filled about 4 large ramekins) and serve with an assortment of crunchy vegetables or gluten-free crackers.