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Benedictine On Brioche – Bluegrass Bliss

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Cucumber, Onion and Dill Flavored Cream Cheese Spread

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

  1. Roughly chop the cream cheese up in a large bowl
  2. Peel the cucumber, process in a juicer through a cheesecloth-lined strainer into a bowl and pour 1/4 cup over the cream cheese
  3. Peel and quarter the onion, process through the juicer and add 1 tablespoon to the cream cheese
  4. Sprinkle the salt, pepper and finely ground dill seed over the cream cheese
  5. 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!
  6. 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

  1. Do not use electric mixers, food processors or blenders. It will result in a runny spread
  2. Important Update: Premix the cucumber and onion juice, then mash in with the cream cheese half at a time. I received a soft batch of cream cheese that made benedictine soup. To make this properly requires firm cream cheese.

Find it online: https://www.cooksavorcelebrate.com/benedictine-on-brioche-bluegrass-bliss/