Do you love light and creamy party snacks? The Martha Stewart Benedictine Dip Recipe is a classic choice.
This green spread comes from Kentucky. It is famous at the Kentucky Derby. Martha Stewart made it even more popular.
It uses fresh cucumber and smooth cream cheese. This Martha Stewart Benedictine Dip Recipe is perfect for parties. It tastes fresh and very cool.
Many people serve it on tea sandwiches. You will love how easy it is. It takes very little time to make.
Let’s learn how to make Martha Stewart Benedictine Dip today. Your guests will truly enjoy this tasty treat.
When I first introduced to Martha Stewart Benedictine Dip
I first saw this dip at a garden party. The bright green color looked so pretty. It felt very fancy but tasted simple. I asked for the recipe immediately.
It was the Martha Stewart Benedictine Dip Recipe. Since then, I make it every spring. It is a hit at every brunch.
Equipment List
- A food processor or blender.
- A clean kitchen towel.
- A medium mixing bowl.
- A rubber spatula.
- A box grater.
Ingredients You Need for Martha Stewart Benedictine Dip
Here are the ingredients for Martha Stewart Benedictine Dip:
- 8 ounces softened cream cheese.
- 1 large cucumber, peeled and seeded.
- 2 tablespoons grated onion.
- 1 tablespoon mayonnaise.
- 1/4 teaspoon salt.
- 1 pinch cayenne pepper.
- 2 drops green food coloring (optional).
Step-by-Step Guide
- Grate the cucumber using a box grater.
- Put cucumber in a towel. Squeeze out all the extra water.
- Put cream cheese in the processor. Add mayonnaise and onion.
- Pulse until the mixture looks very creamy.
- Stir in salt and cayenne pepper. Add food coloring if you want.
- Stir the dry cucumber into the cheese. Do not over-blend it.
- Cover and refrigerate for one hour. This helps the flavors mix.
Tips to Make the Best Martha Stewart Benedictine Dip
- Squeeze the cucumber very hard.
- Too much water makes it runny.
- Use full-fat cream cheese for flavor.
- Let it sit before serving.
- This makes it taste much better.
- Serve it with crackers or crustless bread.
FAQs about Martha Stewart Benedictine Dip
Q: Can I make this dip ahead?
A: Yes, make it one day early. It stays fresh in the fridge.
Q: Is food coloring necessary?
A: No, it is only for color. The taste stays the same.
Q: What goes best with this?
A: Try white bread or celery sticks. It tastes great with crackers too.
Final Thoughts
This Martha Stewart Benedictine Dip Recipe is a total winner. It is fresh, creamy, and very easy. You can make it in ten minutes.
It brings a touch of class to any table. Try it for your next family gathering. You will not be disappointed!
More Amazing Recipes
Martha Stewart Benedictine Dip Recipe
Equipment
- A food processor or blender.
- A clean kitchen towel.
- A medium mixing bowl.
- A rubber spatula.
- A box grater.
Ingredients
- 8 ounces softened cream cheese.
- 1 large cucumber peeled and seeded.
- 2 tablespoons grated onion.
- 1 tablespoon mayonnaise.
- 1/4 teaspoon salt.
- 1 pinch cayenne pepper.
- 2 drops green food coloring optional.
Instructions
- Grate the cucumber using a box grater.
- Put cucumber in a towel. Squeeze out all the extra water.
- Put cream cheese in the processor. Add mayonnaise and onion.
- Pulse until the mixture looks very creamy.
- Stir in salt and cayenne pepper. Add food coloring if you want.
- Stir the dry cucumber into the cheese. Do not over-blend it.
- Cover and refrigerate for one hour. This helps the flavors mix.
Notes
- Squeeze the cucumber very hard.
- Too much water makes it runny.
- Use full-fat cream cheese for flavor.
- Let it sit before serving.
- This makes it taste much better.
- Serve it with crackers or crustless bread.