Benedictine Dip
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 335
- Total Fat
- 32
- Saturated Fat
- 17
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 84
- Sodium
- 459
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
Ingredients
1 large cucumber, peeled
8 ounces cream cheese, softened
2 tablespoons grated onion
1/4 teaspoon salt
1 tablespoon mayonnaise
1/8 cup sour cream
Dash green food coloring, optional
2 tablespoons chopped fresh dill
Accompaniments: trimmed baby carrots and sugar snap peas, blanched, raw, trimmed baby radishes
Directions
- Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning. Serve with crudite.