Joleans Simple Benedictine Dip Recipes

Steps:

• Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
• Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.

Steps:

• Mix sour cream with cream cheese. Add vinegar, celery salt, chives, and 1-2 drops food coloring.
• Fold in the finely chopped cucumber.
• Chill for at least 1 hour.

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.

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.

Steps:

• Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning. Serve with crudite.

Steps:

• Mix ingredients together and heat in the microwave until everything is melted and mixed well.
• If serving as a dip, place in crockpot on warm. Tastes even better if you make it up ahead of time, refrigerate 'til needed then reheat.
• Note: When doubling the recipe, it's okay to use a 30 ounce can - you don't have to be exact with the measurements.

Steps:

• Grate the cucumber on the large holes of a box grater. Allow to drain in a layer of cheesecloth in a mesh strainer fitted over a bowl. Squeeze to remove excess liquid.
• Meanwhile, combine the cream cheese and mayonnaise in a large bowl and mix with a rubber spatula until smooth. Add the cucumber and onion and mix until combined. Season with salt and pepper. Cover and refrigerate for 1 hour.

Steps:

• Mix cream cheese, mayonnaise, onion, cucumber, and food coloring together in a bowl until well blended and food coloring is incorporated. Cover and chill, 8 hours to overnight. Serve.

Steps:

• In a small bowl, combine the cheeses, parsley, mayonnaise, salt, cayenne, pepper and food coloring if desired; beat until smooth. Stir in cucumber and onion. Chill until serving. Serve with crackers.