Benedictine

Benedictine
2 cucumbers, peeled
1 medium onion
1 pound cream cheese
2 to 3 drops green food coloring

Grate cucumber and onion (may use food processor) and drain well in a strainer, pressing down
with spoon to remove all liquid. Discard liquid. Add drained cucumbers and onion to cream
cheese and mix well in food processor. Color with 2 to 3 drops green food coloring.
Use as a sandwich spread or as a dip. Benedictine may also be used to stuff cherry tomatoes for
an hors d’oeuvre tray.
Yields 2 cups.