The Original Benedictine Recipe 55

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 DIP

Steps:

• In a small bowl, combine the cheeses, parsley, mayonnaise, salt, cayenne, pepper and food coloring if desired; beat until smooth. Stir in cucumber and onion. Chill until serving. Serve with crackers.

THE ORIGINAL BENEDICTINE RECIPE - (5/5)

Steps:

• Mash the cheeses with a fork. Work into them the grated pulp form the peeled cucumber, first extracting the juice by placing the pulp in a napkin and squeezing it fairly dry. Add the onion juice, tabasco, salt and enough mayo to make a smooth filing. Add just enough green food color to give it a faint green tinge

HERBED BENEDICTINE

Steps:

• Chop 4 scallions; put the white parts in a bowl with 1/2 peeled, seeded and diced cucumber. Pulse the green parts in a food processor with 1/4 cup fresh parsley, 8 ounces cream cheese, a pinch of cayenne, and salt and pepper to taste; stir into the cucumber mixture. Serve with toasted bread.

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.

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.