Cool motorcycle mugs turn a prissy spread into a manly dip.
Benedictine dip is a little soupier than the traditional spread.
A few weeks ago we made a batch of traditional Kentucky Benedictine to go with our Tennessee juleps for Derby day. No rocket science here, just cucumber cream cheese spread meant for little cocktail sandwiches. You have to salt out the moisture in the cucumber if you want nice spreading consistency. Otherwise, go for a soupier dip like we did and serve with fresh vegetables. The results were good. The Benedictine hit the spot and kept us focused on the race despite all that whiskey.
While whizzing it up in the food processor I couldn’t resist tossing in some non-traditional carrots. How can you go wrong with a crisper drawer purge? Reckless food processor recipe development is fun! For my book club this week I’m making another round of Benedictine. This time I’ll throw in some radishes and my favorite watercress. Book Club Benedictine ought to help us stay focused on our book chat despite all the white wine.
Not Quite Traditional Benedictine
1 medium cucumber, peeled and seeded as necessary, coarsely chopped
4 green onions cut into 2-inch pieces
1 medium carrot, peeled and cut into 2-inch pieces
Small handful fresh parsley and/or a few sprigs of fresh dill
1 small clove garlic 1 package (8 ounces) cream cheese
Generous spoonful of mayonnaise or sour cream, optional
Salt and pepper, to taste
Salt the cucumber and let drain in a colander about 20 minutes. Rinse. Place the cucumber, onions, carrot, parsley and garlic in a food processor. Process until everything is finely chopped. Add the cream cheese. Check the consistency. If you like it, don’t add the mayonnaise. Season with salt and pepper, to taste. Chill until serving. Make traditional finger sandwiches or serve as a dip with vegetable sticks or crackers.
