Benedictine Dip

Hmmm...well, that was the recipe :)

If I have to get specific I used two packs of cream cheese, softened to room temp. I cut up oh about 6 big cukes (this is a fantastic way to use up those ones that get to beyond belief size, just be sure to taste the it so you can be sure it is mild and not bitter) I only use the fleshy part, no skin or seeds. I have a food processor and I chopped up the cukes in that, and then put that in cheesecloth, gave it a good wringing out to get all the excess liquid out. This went into the cream cheese (without cheese cloth HA) Seasoning for us was onion flakes, garlic salt, regular salt and pepper and a hint of dill.

Here is an official recipe from the web:

Benedictine Dip
1 large cucumber, peeled and seeded
1 (8-oz) package cream cheese, softened
2 tbsp minced onion
1/4 tsp salt
1 tbsp mayonnaise
1/8 cup sour cream
Dash green food coloring (optional)
2 tbsp chopped fresh dillweed

As you can see they are making it smoother for a dip, which is a nice idea also, but I have always had it without the sour cream and mayo and put on crackers or better yet homemade bread.



Post a Comment

Be warned!

*Most of the list members who posted recipes are not available for any questions.
*Some have left the list. Some have died.
*There are no photos and there may not ever be any.
*This is not a recipe "book" geared to those who cannot cook without someone holding their hand.
*The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat.
*The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.