We love Benedictine around here.
Oh, and if you think Benedictine spread is a vile, bright green, you've probably only seen it or had it store-bought. Benedictine spread IS green, but its green is pale and delicate. BECAUSE YOU DON'T PUT FOOD COLORING IN IT TO MAKE IT GREEN, DUH. It's green from the cucumbers, duh.
- onion juice or powder
- softened cream cheese
Cut the cucumber in half and scrape out the seeds. Some people peel the cucumber, but I like to leave the peel. Cut the cucumber into chunks or slices and put them into a colander with a bowl underneath. Sprinkle with salt and let stand for a while.
Rinse the cucumbers. Put all the ingredients into a food processor and process until it's as smooth as you like it. We like bits in. If the result isn't spreadable, add a little of that juice that drained off, but remember it'll be salty.
Miss Jenny only used cucumber JUICE, but everybody I know uses cucumbers.
I always end up leaving some of the cucumber's juicy pulp in, so my "spread" generally comes out more like dip, which is also good.
And I made this sammich:
Tomatoes from the farmers market and Benedictine on whole grain bread.
I'm posting today at my own blog about the refrigerator pickles I made with other cucumbers.