Benedictine Dip

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.