Time 1h25m Yield 4 to 6 servings Number Of Ingredients 8 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.
Time 15m Yield 1-3/4 cups. Number Of Ingredients 11 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.
Time 50m Yield 1 1/2 cups Number Of Ingredients 9 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.
Time 8h10m Yield 6 Number Of Ingredients 5 Steps:
Mix cream cheese, mayonnaise, onion, cucumber, and food coloring together in a bowl until well blended and food coloring is incorporated. Cover and chill, 8 hours to overnight. Serve.
Time 15m Yield 2 cups, 16 serving(s) Number Of Ingredients 10 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 dillweed. Taste for seasoning. Serve with vegetable crudites as baby carrots, broccoli, cauliflower, celery, grape tomatoes, sugar snap peas; or white and blue con tortilla or pita bread chips.
Time 10m Yield 10 Number Of Ingredients 7 Steps:
Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid. Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.
Time 1h5m Yield 6-8 serving(s) Number Of Ingredients 7 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.
Time 45m Yield About 2 cups Number Of Ingredients 7 Steps:
Peel the cucumber, slice it in half lengthwise and scrape out the seeds with a spoon. Using the coarse side of a hand grater, shred the flesh. Place in a kitchen towel and squeeze out excess moisture. Place the grated cucumber and the cream cheese in the bowl of an electric mixer. Beat on medium speed until light and fluffy. Beat in two scallions, then season with Tabasco, salt and pepper. Taste and add more scallion if you like. Beat in the mayonnaise. Transfer to a covered bowl and chill for a half-hour to allow the flavors to blend. Serve with crudités, chips or crackers, or pipe into endive leaves or cocktail cream puffs, or use as a sandwich spread.
More about “benedictine dip recipes”
Time 15m Yield 1-3/4 cups. Number Of Ingredients 9 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.
