Pemberton Cookbook

Benedictine

This recipe was popular at Benedict's Restaurant in Louisville, KY.

Serves 3-4

Ingredients:

• 1 large cucumber, peeled and seeds removed
• 8 ounces Neifchatel or cream cheese at room temperature
• 1 tablespoon grated onion, grated
• 1/4 teaspoon Salt
• 2 Tablespoons Mayonnaise
• Dash of Green food coloring (optional)

Directions:

Dice the cucumber.

Place all ingredients in a food processor and pulse until smooth.

Serve in sandwiches or as canapes.

Or thin with a little plain yoghurt and use as a vegetable dip.

- Nick Sundberg http://www.emazing.com
edited by Anne Pemberton, 2003

Page created Anne Pemberton July 24, 2001. Edited Tue, June 3, 2003 . AP.