Benedictine On Brioche – Bluegrass Bliss
Cucumber, Onion and Dill Flavored Cream Cheese Spread
- Yield: 9-10 oz 1x
Ingredients
Scale
- 8 oz philadelphia cream cheese – chopped into chunks
- 1 TBL hellman’s real mayonnaise
- 1/4 tsp salt – If serving with Ruffles, more salt to taste if used for a sandwich
- 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 large yellow onion (do not add extra)
- 3 drops of green food coloring
Instructions
- Roughly chop the cream cheese up in a large bowl
- Peel the cucumber, process in a juicer through a cheesecloth-lined strainer into a bowl
- Pour the prescribed amount over the cream cheese.
- Peel and quarter the onion and process through a juicer like the cucumber and pour the prescribed amount over the cream cheese
- Sprinkle the salt, pepper and finely ground dill seed over the cream cheese
- Add the mayo and food coloring
- Incorporate and mix the liquids by hand with a potato masher until smooth. DO NOT use a blender or a mixer because it will be too runny!
- Refrigerate to set and firm it up for an hour or two
Serving
A) Serve as a dip with original ruffles potato chips
B) Serve as a finger sandwich on lightly toasted brioche without crusts
