KENTUCKY BENEDICTINE

Kentucky Benedictine image

Provided by Trisha Yearwood

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 Persian cucumbers
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 lemon, juiced
Dash of hot sauce
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh dill, plus more for garnish
3 scallions, finely chopped
2 zucchini, sliced 1/2 inch thick on a bias
2 yellow squash, sliced 1/2 inch thick on a bias

Steps:

Grate the unpeeled cucumbers on a box grater. Wrap in a kitchen towel and wring out any excess liquid.
Combine the cream cheese, sour cream, lemon juice and hot sauce in a food processor and process until smooth. Season with salt and pepper. Add the cucumbers, chives, parsley, dill and scallions and pulse, stopping to scrape down the sides several times, until pale green and almost smooth. Refrigerate until chilled, at least 1 hour.
Spread the Benedictine on the zucchini and squash slices and garnish with reserved dill fronds.