Benedictine Dip

A little background information for this wonderful dip.  Benedictine Dip or Benedictine Spread is a condiment made with cucumbers and cream cheese.  It was originally used to make cucumber sandwiches and was invented around the turn of the 20th century by Jennie Carter Benedict, a caterer and restaurateur in Louisville, Kentucky.  Benedict opened her restaurant in 1893.  It was there that she invented and originally served benedictine.  Originally used for sandwiches, benedictine has in recent years been used as a dip for chips and filling for potatoes.  (Thanks Wikipedia!)

1 large seedless cucumber, peeled and grated

8 ounces cream cheese, softened

3 T. grated onion

1/4 t. salt

1 T. mayonnaise

1/4 t. dried thyme

1 drop green food coloring

Squeeze as much moisture as possible from the cucumber.

Add the cucumber and remaining ingredients to a food processor and pulse until all the ingredients are well blended. Chill until ready to serve.

Serve with pita chips, spread on bread for sandwiches or eat with celery sticks.