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.
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By KerriRob
Spokane, WA
on September 28, 2011
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My husband is from Louisville, KY and we always enjoyed 'store bought' benedictine. When we left Ft. Campbell, KY for Ft. Bliss, TX we could no longer find it in the store! Hands down, one of our favorite Appetizers!
By marycooks4u_113...
jax, FL
on November 23, 2008
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I grew up in Louisville, Ky and enjoyed this as a child as a spread on finger sandwiches with white bread without the crusts. This recipe is very traditional and has a delicious, fresh cucumber flavor. 1 drop of green food color is essential or it wouldn't be benedictine. I'm a private chef and my clients love it.
By ANyce
Lexington, KY
on March 02, 2006
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I bought some of this in the store for about $4. I looked on the website and found the recipe and this recipe turned out better than the store-bought! Delicious!
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