Dill Benedictine Dip

By á-32

Ingredients

• 1 large cucumber, peeled and seeded
• 8 ounces cream cheese, softened
• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 3 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh dill
• Kosher salt and freshly ground black pepper
• Serving suggestions: baby carrots, bell pepper strips, breakfast radishes, whole-grain crackers

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Special equipment: cheesecloth

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.