Benedictine Dip
From the Nell Shell
ingredients
- 1 cucumber; peeled, de-seeded and roughly chopped
- 1/4 small onion, roughly chopped
- 8 oz cream cheese, softened
- 1 Tbs Duke's Mayo
- 1 tsp salt
- 1 tsp ground black pepper
- 1 Tbs finely chopped dill
- 2 drops green food coloring (optional, but a local favorite)
instructions
- Place the chopped cucumber and onion in a food processor and puree. (You can use a juicer if you prefer.)
- Using cheesecloth or a fine sieve, squeeze the water out of the cucumber and onion puree. It is important to remove as much liquid as possible. Discard the liquid.
- Place the cucumber and onion puree and the remaining ingredients in a food processor and process until smooth.
- Serve on Bunny Bread as finger sandwiches (with thinly sliced cucumber) or with crackers.
