Dill Benedictine Dip

Recipe courtesy of Damaris Phillips
Show: The Bobby and Damaris Show | Episode: Gaming and Grubbin'
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1 hr 25 min
25 min
4 to 6 servings


  • 1 large cucumber, peeled and seeded
  • 8 ounces cream cheese, softened 
  • 1/2 cup plain Greek yogurt 
  • 2 tablespoons mayonnaise 
  • 3 tablespoons finely chopped red onion 
  • 1 tablespoon chopped fresh dill
  • Kosher salt and freshly ground black pepper 
  • Serving suggestions: baby carrots, bell pepper strips, breakfast radishes, whole-grain crackers
Dill Benedictine Dip


Special equipment: cheesecloth

Grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in dampened cheesecloth and squeeze to remove as much liquid as possible.

Combine the cream cheese, yogurt and mayonnaise in a stand mixer fitted with the paddle attachment. Mix until smooth, about 1 minute. Add the cucumber, red onion and dill, and mix until combined, another 30 seconds. Season with salt and pepper. Scrape into a serving bowl, cover and refrigerate for 1 hour.

Serve with crudites and/or crackers.