Making the perfect benedictine is an art in Louisville. There are many variations on this classic and everyone has a favorite. My favorite is more of a spread than a dip and does not incorporate food coloring or mayonnaise. This version is simple and delicious and really lets the flavors shine. I love to serve it on interesting bread. This loaf is from Wiltshire Bakery. It is their Pecan Cranberry Sourdough. It smells amazing and is so delicious with benedictine. I added some watercress and it was the perfect light lunch!
Serving size: Serves 8
8 ounces of cream cheese
1/4 cup red onion
1 tablespoon fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper
Remove the cream cheese from the refrigerator and let it soften.
Peel, seed and finely chop the cucumber.
Finely chop the red onion.
Mince the dill.
Add all of the ingredients into a medium bowl, along with the salt and pepper.
Mix the ingredients until they are well combined.