Benedictine Dip

Name: Benedictine Dip
Prep time: 15 min
Total time: 15 min
Yield: 1-3/4 cups.
Ingredients: 4 ounces cream cheese, softened; 1 log (4 ounces) fresh goat cheese; 2 tablespoons minced fresh parsley; 1 tablespoon mayonnaise; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; 1/8 teaspoon pepper; 1 drop green food coloring, optional; 3/4 cup finely chopped peeled cucumber, patted dry; 1/4 cup finely chopped green onions; Assorted crackers

TOTAL TIME: Prep/Total Time: 15 min. YIELD: 1-3/4 cups.

Benedictine is a creamy spread studded with chopped cucumbers. It was named in honor of Jennie Carter Benedict, a chef and restaurateur from Louisville, Kentucky, who created the condiment at the turn of the 20th century. Originally used for cucumber sandwiches, Benedictine is now commonly enjoyed as a cold dip for chips or spread on crackers. —Taste of Home Test Kitchen

Ingredients

4 ounces cream cheese, softened
1 log (4 ounces) fresh goat cheese
2 tablespoons minced fresh parsley
1 tablespoon mayonnaise
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 drop green food coloring, optional
3/4 cup finely chopped peeled cucumber, patted dry
1/4 cup finely chopped green onions
Assorted crackers

Directions

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

Nutrition Facts

2 tablespoons (calculated without crackers): 51 calories, 5g fat (3g saturated fat), 15mg cholesterol, 105mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

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