Invented by Louisville caterer and tea room–owner Jennie Carter Benedict, this cream cheese–cucumber dip is a century-old Kentucky classic.
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- Yields:
- 1 c.
- Total Time:
- 15 mins
Ingredients
- 1
(8-ounce) package cream cheese, softened
- 1
small English cucumber (about 8 ounces), peeled, halved, seeds removed, and roughly chopped
- 1/3 c.
fresh dill, plus more for garnish
- 2
scallions, coarsely chopped
- 2 tbsp.
fresh lemon juice
- 2 tbsp.
mayonnaise
Kosher salt and freshly ground black pepper
Carrot sticks, celery sticks, sliced bell pepper, radishes, and crostini, for serving
Directions
- Step 1Process cream cheese, cucumber, dill, scallions, lemon juice, and mayonnaise in a food processor until combined. Season with salt and pepper. Garnish with dill. 2. Serve with carrot sticks, celery sticks, bell pepper, radishes, and crostini alongside.
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