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