Benedictine Dip

Adapted from the kitchen of Miss Jennie
Carter
Benedict

Ingredients

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

Directions

  1. Place
    peeled and seeded cucumber in a food processor with scallions,
    salt, and cayenne. Pulse until chopped fine and well
    integrated.
  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.
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