DILL BENEDICTINE DIP

Dill Benedictine Dip image

Provided by Damaris Phillips

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 8

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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

Steps:

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.