This easy and delicious Benedictine Dip, inspired by Martha Stewart, is a creamy and refreshing addition to any table. Perfect for quick snacks or party platters, it uses simple, common ingredients like cucumber and cream cheese. Enjoy it as a dip for veggies and crackers or as a flavorful sandwich spread—it’s endlessly versatile!
Recipe Ingredients:
- 1 8 ounce package of cream cheese
- 1 large seedless cucumber
- 1 small yellow onion
- 1 heaping tablespoon of mayo
- 1 heaping tablespoon of sour cream
- Pinch of Salt
- 1 teaspoon of horseradish, or to taste
- Pinch of cayenne pepper
- 2 drops of green food coloring (optional)
- 1 Tablespoon of Buttermilk Powder (optional)
- 2 tablespoons of thinly sliced green onions.
How To Make Benedictine Dip Recipe?
- Prepare the cucumber: Peel the cucumber, cut it in half lengthwise, and scrape out the seeds. Grate the cucumber into a bowl, capturing both pulp and liquid. If there is more than 2-3 tablespoons of liquid, drain the excess to avoid a watery dip.
- Grate the onion: Grate the onion into the same bowl, including pulp and liquid. Ensure you have no more than 1 tablespoon of onion liquid. Drain any excess if needed.
- Blend the ingredients: Combine the grated cucumber, grated onion, cream cheese, mayonnaise, sour cream, salt, horseradish, cayenne pepper, food coloring (if using), and buttermilk powder (if using) in a food processor or blender. Blend until smooth.
- Refrigerate the dip: Transfer the dip to a container and let it sit in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Garnish and serve: Just before serving, top the dip with thinly sliced green onions. Serve with fresh vegetable sticks, crackers, chips, or toasted French bread.
- Optional for sandwich spread: To make a thicker, spreadable version, use 450g / 16 ounces of cream cheese instead of 225g / 8 ounces. This works wonderfully on white bread with crusts removed and thinly sliced cucumbers.
Recipe Tips:
- Drain Excess Liquid: Grate the cucumber and onion carefully, but always drain any extra liquid. Too much moisture can make your dip watery instead of creamy.
- Blend Until Smooth: Use a food processor or blender to mix the ingredients thoroughly for a silky, smooth texture.
- Chill for Best Flavor: Let the dip sit in the fridge for at least 4 hours, or overnight, to allow the flavors to develop fully.
- Adjust Horseradish Carefully: Add the horseradish in small amounts, tasting as you go, to balance the flavor without overpowering the dish.
- Serve Freshly Garnished: Sprinkle the sliced green onions on top right before serving for added crunch and a fresh burst of flavor.
How To Store Leftovers?
First, let the leftover Benedictine Dip cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
Nutrition Facts
- Calories: 51
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 105mg
- Potassium: Not specified
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 2g
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Martha Stewart Benedictine Dip
Description
This easy and delicious Benedictine Dip, inspired by Martha Stewart, is a creamy and refreshing addition to any table. Perfect for quick snacks or party platters, it uses simple, common ingredients like cucumber and cream cheese. Enjoy it as a dip for veggies and crackers or as a flavorful sandwich spread—it’s endlessly versatile!
Ingredients
Instructions
- Prepare the cucumber: Peel the cucumber, cut it in half lengthwise, and scrape out the seeds. Grate the cucumber into a bowl, capturing both pulp and liquid. If there is more than 2-3 tablespoons of liquid, drain the excess to avoid a watery dip.
- Grate the onion: Grate the onion into the same bowl, including pulp and liquid. Ensure you have no more than 1 tablespoon of onion liquid. Drain any excess if needed.
- Blend the ingredients: Combine the grated cucumber, grated onion, cream cheese, mayonnaise, sour cream, salt, horseradish, cayenne pepper, food coloring (if using), and buttermilk powder (if using) in a food processor or blender. Blend until smooth.
- Refrigerate the dip: Transfer the dip to a container and let it sit in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Garnish and serve: Just before serving, top the dip with thinly sliced green onions. Serve with fresh vegetable sticks, crackers, chips, or toasted French bread.
- Optional for sandwich spread: To make a thicker, spreadable version, use 450g / 16 ounces of cream cheese instead of 225g / 8 ounces. This works wonderfully on white bread with crusts removed and thinly sliced cucumbers.
Notes
- Drain Excess Liquid: Grate the cucumber and onion carefully, but always drain any extra liquid. Too much moisture can make your dip watery instead of creamy.
- Blend Until Smooth: Use a food processor or blender to mix the ingredients thoroughly for a silky, smooth texture.
- Chill for Best Flavor: Let the dip sit in the fridge for at least 4 hours, or overnight, to allow the flavors to develop fully.
- Adjust Horseradish Carefully: Add the horseradish in small amounts, tasting as you go, to balance the flavor without overpowering the dish.
- Serve Freshly Garnished: Sprinkle the sliced green onions on top right before serving for added crunch and a fresh burst of flavor.
Martha Stewart Benedictine Dip