Sunday, September 9, 2012

Benedictine Sandwiches

By Ashely O'Hara

This spread can be used as a dip or a sandwich and canape ingredient.


1 large cucumber
8 oz cream cheese, softened
2 tablespoons grated onion
1/4 tsp salt
1 tablespoon mayonnaise
dash green food coloring (optional)


Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor. Serve as is or as a sandwich or canape spread. Thin with sour cream to make a dip for vegetables.

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