Kentucky Benedictine Dip

Cooking Instructions

Peel the cucumber, and either juice it with a citrus juicer, or grate as finely as possible. With either method, reserve the juice and set aside. Follow the same procedure with the onion.

Combine cucumber pulp/shreds, 2 tbsp onion pulp/shred, cream cheese, mayonnaise, sour cream, salt, and optional green food coloring in a bowl or food processor, and blend, adding cucumber juice and onion juice until desired taste, color, and smoothness is achieved.

Serve with crudité, crackers or triangles of cocktail rye.