Benedictine Dip

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  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 1 1/2 cups
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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


  1. 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.