Herbed Benedictine Recipes

BEST BENEDICTINE SPREAD

Steps:

• Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
• Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.

BENEDICTINE

Steps:

• Grate the cucumber on the large holes of a box grater. Allow to drain in a layer of cheesecloth in a mesh strainer fitted over a bowl. Squeeze to remove excess liquid.
• Meanwhile, combine the cream cheese and mayonnaise in a large bowl and mix with a rubber spatula until smooth. Add the cucumber and onion and mix until combined. Season with salt and pepper. Cover and refrigerate for 1 hour.

KENTUCKY BENEDICTINE

Steps:

• Grate the unpeeled cucumbers on a box grater. Wrap in a kitchen towel and wring out any excess liquid.
• Combine the cream cheese, sour cream, lemon juice and hot sauce in a food processor and process until smooth. Season with salt and pepper. Add the cucumbers, chives, parsley, dill and scallions and pulse, stopping to scrape down the sides several times, until pale green and almost smooth. Refrigerate until chilled, at least 1 hour.
• Spread the Benedictine on the zucchini and squash slices and garnish with reserved dill fronds.

BENEDICTINE SPREAD

Steps:

• Grate cucumber, wrap tightly in paper towel, and squeeze out excess liquid. Combine cucumber, cream cheese, chives, sour cream, salt, and pepper in a food processor, and process until combined, about 60 seconds. Transfer to a container, cover, and chill at least 1 hour or up to 2 days.
• Remove from refrigerator, garnish with chives, and serve with carrots, celery, and cucumber.

BENEDICTINE DIP

Steps:

• Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning. Serve with crudite.

BENEDICTINE

Steps:

• Peel the cucumber, slice it in half lengthwise and scrape out the seeds with a spoon. Using the coarse side of a hand grater, shred the flesh. Place in a kitchen towel and squeeze out excess moisture.
• Place the grated cucumber and the cream cheese in the bowl of an electric mixer. Beat on medium speed until light and fluffy. Beat in two scallions, then season with Tabasco, salt and pepper. Taste and add more scallion if you like. Beat in the mayonnaise.
• Transfer to a covered bowl and chill for a half-hour to allow the flavors to blend. Serve with crudités, chips or crackers, or pipe into endive leaves or cocktail cream puffs, or use as a sandwich spread.

BENEDICTINE SPREAD

Steps:

• In a small bowl, combine the cream cheese, mayonnaise, salt, white pepper, dill and food coloring if desired; beat until smooth. Stir in cucumber and onion. Cover and refrigerate until serving. Serve with pita or snack rye bread.