"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Benedictine Dip Recipe

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This recipe for Benedictine Dip, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva Jackson
Added: Thursday, October 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large cucumber, peeled and seeded
8 ozs. cream cheese, softened
2 tablespoons grated onion
1/4 teaspoon salt
1 tablespoonmayonnaise
1/8 cup sourcream
1 to 2 drops green food coloring, optional
2 tablespoons chopped fresh dill

Directions:
Directions:
Grate cucumber and drain in a fine mesh sieve. Combine cucmber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring in a food processor. Transfer to bowl and add chopped dill. Taste for seasoing. Serve with trimmed carrots, sugar snap peas, radishes, etc. Assorted crudites.

Personal Notes:
Personal Notes:
Perfect for a Derby Day party when you don't want to make cucumber sandwiches.

 

 

 

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