cucumber and green jalapeño dip
(1 rating)
This is a copycat dip from Benedict's restaurant in Louisville, Kentucky. This is also a great sandwich filling , if you omit the sour cream. No food coloring in this dip unless you want to omit the green jalapeño sauce. But then it wouldn't be Benedictine Dip-would it! Copycat from Chow.
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(1 rating)
yield
serving(s)
prep time
10 Min
Ingredients For cucumber and green jalapeño dip
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1 lgenglish cucumber, peeled, halved lengthwise, and seeded
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1/4 cgrated white onion
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8 ozcream cheese, room temperature
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1/4 cdairy sour cream (omit if using as a spread)
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1 Tbsptabasco green jalapeño pepper sauce
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1 1/2 tspkosher salt
How To Make cucumber and green jalapeño dip
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1Grate cucumber on the large holes of a box grater-onion too. Squeeze both with your hands to remove as much moisture as possible. Place in a fine mesh strainer over a bowl and press several times with a rubber spatula to drain the last of the water, set aside for 5 minutes.
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2Place cream cheese in a medium bowl and whisk until smooth, about 1 minute. Press cucumber onion mixture once more to drain out any remaining water, then add to cream cheese.(try squeezing out in a piece of cheese cloth -a lot easier).
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3Add remaining ingredients, seasoning with freshly ground black pepper and stir until well combined. Refrigerate until chilled, at least 30 minutes or up to 24 hours. Serve with pumpernickel toast, vegetable sticks or crackers.
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