Benedictine Dip Recipe

1. 1

   Grate cucumber and onion on the large holes of a box grater.

2. 2

   Squeeze both with your hands to remove as much moisture as possible.

3. 3

   Place in a fine mesh strainer over a bowl and press several times with a rubber spatula to drain the last of the water; set aside for 5 minutes.

4. 4

   Place cream cheese in a medium bowl and whisk until smooth, about 1 minute.

5. 5

   Press on cucumber-onion mixture once more to drain out any remaining water, then add to cream cheese.

6. 6

   Add remaining ingredients, season with freshly ground black pepper, and stir until well combined.

7. 7

   Refrigerate until chilled, at least 30 minutes or up to 24 hours.

8. 8

   Serve with pumpernickel toast points or crudites.

* Per serving · 4 servings · Values may vary.

No additional tips available.