Benedictine is yet another delicious local creation. It was created by a woman named Judy Benedict and it is a spread that consists of cucumbers, onions, and cream cheese. How can you go wrong?
2 large cucumbers
1 small yellow onion
1 8oz. block of cream cheese
Chopped fresh dill
Peel and remove the seeds from the cucumbers and then grate them using a box grater. I actually chopped them and I don't think I like the chunky texture as much. I am also going to try making it all in the food processor, but that might make it too smooth. Set the grated/diced/chopped cucumbers in a colander, sprinkle with salt, and let drain for a few hours. Stud and I only did about twenty minutes and now our benedictine is soupy. A shocking amount of moisture will come out of the cucumbers.
Once they have drained, throw the cucumbers, finely chopped onions, cream cheese, dill, and pinch of mustard powder into a bowl and combine. Add salt to taste. Easy!
Now, you can serve benedictine in many ways. The easiest is a basic benedictine sandwich. It is often paired with bacon (better, duh). So a benedictine and bacon sandwich or wrap is common as well. I like to throw some tomato on the sandwich as well. I have also had benedictine as a dip, with crumbled bacon on top. That was pretty aaamazing. You can also just eat it with a spoon.
I would like to credit Haudge with the basis for this recipe. I made a few changes. Obviously my recipe is an improvement. He also wanted his picture on the blog. So here he is.
Oh and I finally made more Benedictine using my Cuisinart and actually letting the cucumbers drain for a few hours and I like it even more. I prefer the smooth texture, but it's a personal choice. Others (ahem Haudge) might prefer chunkies.