Joleans Simple Benedictine Dip Food

JOLEAN'S SIMPLE BENEDICTINE DIP

Steps:

• Mix sour cream with cream cheese. Add vinegar, celery salt, chives, and 1-2 drops food coloring.
• Fold in the finely chopped cucumber.
• Chill for at least 1 hour.

DILL BENEDICTINE DIP

Steps:

• Grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in dampened cheesecloth and squeeze to remove as much liquid as possible.
• Combine the cream cheese, yogurt and mayonnaise in a stand mixer fitted with the paddle attachment. Mix until smooth, about 1 minute. Add the cucumber, red onion and dill, and mix until combined, another 30 seconds. Season with salt and pepper. Scrape into a serving bowl, cover and refrigerate for 1 hour.
• Serve with crudites and/or crackers.

BENEDICTINE DIP

Steps:

• Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning. Serve with crudite.

BENEDICTINE DIP

Steps:

• In a small bowl, combine the cheeses, parsley, mayonnaise, salt, cayenne, pepper and food coloring if desired; beat until smooth. Stir in cucumber and onion. Chill until serving. Serve with crackers.

BENEDICTINE SPREAD

Steps:

• In a small bowl, combine the cream cheese, mayonnaise, salt, white pepper, dill and food coloring if desired; beat until smooth. Stir in cucumber and onion. Cover and refrigerate until serving. Serve with pita or snack rye bread.

BENEDICTINE SPREAD OR DIP

Steps:

• 1. Peel cucumber; grate over a bowl, using a microplane or fine grater.
• 2. Pour pulp and juice into a coffee filter placed in a small strainer over small bowl; gather ends of filter and gently squeeze and press to release juice into bowl.
• 3. Measure 3 tablespoons cucumber juice into a small saucepan. Discard remaining juice and pulp.
• 4. Repeat process with onion for 1 tablespoon juice to add to cucumber juice in pan.
• 5. Place pan over high heat, bring to a boil, then immediately remove from heat. (This will tame the cucumber and make it friendlier to the tummy.)
• 6. To the warm juice, add 1/2 teaspoon salt, 1/4 teaspoon lemon juice and 5 drops of green food color gel; stir and mix well; set aside.
• 7. Unwrap cream cheese, place in mixing bowl. Use a hand mixer to beat cream cheese well.
• 8. Gradually add juice, mixing until well incorporated and smooth.
• 9. Spread may be used immediately or cover and refrigerate (for up to one week) until served.

BENEDICTINE DIP

Steps:

• In bowl Beat Cream Cheese, then add the rest of ingredients, blend well.
• Put in fridge for several hours.
• Serve with veggies, pita wedges or crackers.

BENEDICTINE DIP RECIPE - (5/5)

Steps:

• Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor. Thin with sour cream to make a dip.