Benedictine Spread

2 small Melissa’s mini cucumbers*

3 scallions (with tops)

1 garlic clove, roughly diced

8 ounces cream cheese, room temperature

1 Tablespoon mayonnaise

1 teaspoon dill weed

Dash of hot pepper sauce

1/2 teaspoon salt

Sandwich bread

 

Cut cucumbers and scallions into quarters and place in a food processor. Add diced garlic and puree until combined thoroughly.

 

Place the puree in a fine mesh sieve to drain off excess liquid, pressing against it with a rubber spatula to facilitate draining.

 

Place the cucumber mixture back in the food processor and add the remaining ingredients, and puree until combined. Spread onto crustless slices of bread to make tea sandwiches, or pipe onto slices of cucumber. Serve immediately.

 

*If you don’t use Melissa’s that, with their thin skin, do not require peeling, use one medium cucumber (that you will need to peel) and remove seeds by cutting the peeled cucumber in half and then scraping out the seeds with a spoon or small melon baller.


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