Dill Benedictine Dip

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  • Level: Easy
  • Total: 1 hr 25 min (includes chilling time)
  • Active: 25 min
  • Yield: 4 to 6 servings
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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

Directions

Special equipment:
cheesecloth
  1. 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.
  2. 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.
  3. Serve with crudites and/or crackers.