Benedictine Dip

Benedictine Dip
1 large cucumber, peeled and seeded
1 (8-ounce) package cream cheese, softened
2 tablespoons minced onion
1/4 teaspoon salt
1 tablespoon mayonnaise
1/8 cup sour cream
Dash green food coloring (optional) 
2 tablespoons chopped fresh dillweed 
Suggested Accompaniments: Baby carrots, sugar snap peas, radishes 
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 crudité. 
Makes about 2 1/2 cups.
 
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==Contributed by==
* Catsrecipes Y-Group
Category:Cathy's Recipes