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Recipe

Benedictine Dip with Crudités

Yield: about 2-1/2 cups

This bright cucumber spread is often used to make Benedictine sandwiches, a traditional Kentucky Derby snack. I prefer to serve it as a dip with crudités to lighten things up.

Ingredients

  • 1/2 lb. English cucumber
  • Kosher salt and freshly ground black pepper
  • 1 small yellow onion, grated on the large holes of a box grater (about 1/3 cup)
  • 16 oz. whipped cream cheese (2-3/4 cups)
  • 1 Tbs. mayonnaise
  • 1 Tbs. minced white onion
  • 1 tsp. finely chopped fresh flat-leaf parsley
  • 1/2 tsp. hot sauce (optional)
  • Crackers and crudités, for serving

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 80
  • Fat (g): 8
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 25
  • Sodium (mg): 160
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 1

Preparation

  • Peel and split the cucumber lengthwise, and scoop out and discard the seeds. Using a mandoline or knife, cut the cucumbers crosswise into very thin slices. You should end up with about 1-1/2 cups of sliced cucumber. Place in a medium glass bowl, and toss with 1/2 tsp. salt and 1/2 tsp. pepper. In another bowl, toss the grated onion with 1/2 tsp. salt. Allow the cucumber and onion to sit uncovered for 30 minutes.
  • In a food processor, combine the cream cheese, mayonnaise, minced onion, parsley, hot sauce, if using, 1/2 tsp. salt, and 1/2 tsp. pepper. Pulse for 10 seconds to combine, scraping down the bowl. Pile the grated onion on a large piece of cheesecloth, and hold over the bowl of the food processor. Squeeze the onion liquid into the processor bowl. Discard the grated onion. Pile the cucumber on another large piece of cheesecloth, and hold it over the bowl of the food processor. Squeeze the cucumber liquid into the bowl. Add any liquid left in the bowl the cucumbers were soaked in. Add 1/2 cup of the cucumber to the processor. Discard the remaining cucumber, or save to garnish the top of the dip, if you like.
  • Pulse for 10 to 15 seconds, scrape the bowl with a silicone spatula, then pulse until well combined. Serve with crackers and crudités for dipping. (The dip can be made up to 2 days ahead. Store in an airtight container in the refrigerator.)

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