Dill Benedictine Dip
- 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
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.
