Dill Benedictine Dip

Name: Dill Benedictine Dip
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 to 6 servings
Ingredients: 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

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Level: Easy

Total: 1 hr 25 min (includes chilling time)
Active: 25 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 25 min (includes chilling time)
Active: 25 min

Yield: 4 to 6 servings

Ingredients

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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

Directions

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.