Spring is Sprung – Benedictine Spread

I don’t have a clue how this got the name.  I just know it is good – either as a sandwich spread or as a dip.  Pale green, vibrant with veggie flavor, just plain ol’ yum food.  I was introduced to this years ago by another Southern girl (from Kentucky).  Yeah, it can be a prissy girly shower type food, but…..from this non-prissy, logical, sci fi girl, it is also good for any occasion and any reason.

it is perfect for spring and hot summer – cukes, onion, cream cheese – oh my!  I like to make open faced sammiches with this spread on a nice hearty whole grain bread and topped with alfalfa sprouts or a bit of shredded lettuce.  it also is an excellent thing to stuff into hollowed out cherry tomatoes.

Try it.  You’ll like it.  If your onion is a bit strong, rinse thin slices or soak a few minutes in cold water. Or use chives. If you don’t have a food processor (I don’t and am a bit of a snob about my knife work), just finely mince the veggies. Use a hand mixer to put the ingredients together.

•1 large cucumber
•8 ounces cream cheese, softened
•2 tablespoons grated onion
•1/4 tsp salt
•1 tablespoon mayonnaise
•dash green food coloring (optional)

Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor.   Serve as is or as a sandwich or canape spread. Thin with sour cream to make a dip for vegetables.  Use low fat cream cheese and mayo to make it healthier.