Benedictine
Benedictine
Yield: 1 1/2 cups
1 large cucumber
8 ounces cream cheese, softened
2 Tbsp grated onion (I used a sweet onion.)
1/4 tsp salt
1 Tbsp mayonnaise
2 Tbsp chopped fresh dill (optional)
dash of green food coloring
Pare, grate and drain cucumber in a fine mesh sieve. Squeeze the juice from the cucumber periodically as it drains. Combine cucumber with the remaining ingredients in a food processor.
Serve as a sandwich made with white bread, crusts removed and cut into triangles. Or, thin with sour cream to make a dip and serve with vegetables. (I felt the consistency was fine and did not add any sour cream. I used a very large English cucumber which may have had an effect on the dip's consistency.)