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 crudite. Makes about 2 1/2 cups.

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