Ingredients for Benedictine Dip
- 1 cucumber, peeled, seeded, and finely chopped
- 1/2 cup finely chopped green onions
- 8 ounces cream cheese, softened
- 1 teaspoon salt
- 1/4 cup mayonnaise
- 1 dash Tabasco sauce
- 1 dash garlic salt
- 2 drops green food coloring
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1/4 cup finely chopped fresh dill
- 2 tablespoons lemon juice
- 1/2 teaspoon celery salt
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How to Make Benedictine Dip
- In a medium bowl, beat 8 ounces of softened cream cheese until smooth and creamy.
- Add 1/2 cup finely chopped green onions, 1/4 cup finely chopped fresh dill, 1/4 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon celery salt, and 1/4 teaspoon black pepper. Mix until well combined.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled with an assortment of fresh vegetables, pita bread wedges, or crackers. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
22g
Fat
256g
Carbs
6g