Benedictine

Name: Benedictine
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1 large cucumber, peeled and seeded; 8 ounces (225 grams) cream cheese, softened; 1 1/2 tablespoons mayonnaise; 1 1/2 tablespoons finely chopped red onion; Kosher salt and freshly ground black pepper; Fresh carrots, grape tomatoes, endive leaves, radishes and small Persian cucumbers or crackers, for serving

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Level: Easy

Total: 1 hr 15 min (includes chilling time)
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 15 min (includes chilling time)
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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1 large cucumber, peeled and seeded

8 ounces (225 grams) cream cheese, softened

1 1/2 tablespoons mayonnaise

1 1/2 tablespoons finely chopped red onion

Kosher salt and freshly ground black pepper

Fresh carrots, grape tomatoes, endive leaves, radishes and small Persian cucumbers or crackers, for serving

Directions

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22m Easy 100%

CLASS

Grate the cucumber on the large holes of a box grater. Allow to drain in a layer of cheesecloth in a mesh strainer fitted over a bowl. Squeeze to remove excess liquid.
Meanwhile, combine the cream cheese and mayonnaise in a large bowl and mix with a rubber spatula until smooth. Add the cucumber and onion and mix until combined. Season with salt and pepper. Cover and refrigerate for 1 hour.