Benedictine is an old family favorite of mine. Spread onto crustless bread for a finger sandwich, or serve as a dip.


  • 8 ounces neufchatel cheese
  • 2 tablespoons onion, grated
  • 1⁄4 teaspoon sea salt
  • 1⁄4 teaspoon white pepper
  • 2 drops green food coloring
  • 1 large english cucumber, peeled and seeded
  • bread


  • Remove skin from cucumber. Slice lengthwise down the center, and run a spoon in the middle to remove seeds. Shred in a food processor. Squeeze juice out of the pulp and add back into food processor. Combine with remaining ingredients, blend well. Spread on crustless bread, cut into quarters and serve.