Benedictine On Brioche – Bluegrass Bliss
Cucumber, Onion and Dill Flavored Cream Cheese Spread
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 9-10 oz 1x
Ingredients
Scale
- 8 oz philadelphia cream cheese – chopped into chunks
- 1 TBL hellman’s real mayonnaise
- 1/4 tsp salt – if serving with Ruffles, add another 1/8 tsp of salt to if making sandwiches
- 1/8 tsp white ground pepper
- 1/8 tsp dill seed -finely ground
- 1/4 cup fresh cucumber juice, about 1 large cucumber (do not add extra)
- 1 TBL fresh onion juice, about 1/2 a yellow onion (do not add extra)
- 3 drops of green food coloring
Instructions
- Roughly chop the cream cheese up in a large bowl
- Peel the cucumber, process in a juicer through a cheesecloth-lined strainer into a bowl and pour 1/4 cup over the cream cheese
- Peel and quarter the onion, process through the juicer and add 1 tablespoon to the cream cheese
- Sprinkle the salt, pepper and finely ground dill seed over the cream cheese
- Add the mayo and food coloring, then mix it by hand with a potato masher until smooth. DO NOT use a blender or a mixer because it will be too runny!
- Refrigerate for 1-2 hours to set and firm it up
Serving
A) Serve as a dip with original ruffles potato chips
B) Serve as a finger sandwich on lightly toasted brioche without crusts
Notes
Do not use electric mixers, food processors or blenders. It will result in a runny spread.