Martha Stewart Benedictine Dip Recipe
Do you love light and creamy party snacks? The Martha Stewart Benedictine Dip Recipe is a classic choice.
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.