Benedictine Dip

Adapted from the kitchen of Miss Jennie


  • 8 ounces cream cheese, softened
  • 1 medium cucumber, peeled, seeded and cut into
  • 4-6 scallions, ends
  • 1/4 tsp. salt
  • Pinch of cayenne
  • 2 Tbs.
  • 2 drops of green food coloring


  1. Place
    peeled and seeded cucumber in a food processor with scallions,
    salt, and cayenne. Pulse until chopped fine and well
  2. In a medium bowl, mix together the
    cream cheese, mayonnaise, and food coloring. Fold in the cucumber
    mixture and stir until well combined.
  3. Refrigerate at least 2 hours and serve with crackers or fresh
    vegetable sticks.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s