Benedictine Party Spread
Here is how to make a Benedictine Party Spread. This is a light cucumber and cream cheese spread, containing a tiny bit of green pepper and minced onion. I make this in combination with Spicy Flour Tortilla Crackers but you can serve it with any cracker or chip, or as a lovely and tasty spread on fresh bread. You can even serve it as a dip for raw vegetables-It is very versatile!
Here is how to make a Benedictine Party Spread. This is a light cucumber and cream cheese spread, containing a tiny bit of green pepper and minced onion. I make this in combination with Spicy Flour Tortilla Crackers but you can serve it with any cracker or chip, or as a lovely and tasty spread on fresh bread. You can even serve it as a dip for raw vegetables-It is very versatile!
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 8 oz. package cream cheese softened
- 3/4 cup grate cucumber well drained (i even squeeze out the extra juice with a paper t
- 2 teaspoons finely chopped green pepper
- 1 1/2 teaspoon grated onion
- 1/8 teaspoon ground white pepper (you may use black pepper, if you dont have the white.)
- Carbohydrate 1.72732000105286 g
- Cholesterol 0 mg
- Fat 0.015065 g
- Fiber 0.201275002126022 g
- Protein 0.12056250004636 g
- Saturated Fat 0.0046695 g
- Serving Size 1 1 Serving (17g)
- Sodium 0.371250000122 mg
- Sugar 1.52604499892684 g
- Trans Fat 0.000941749999999998 g
- Calories 5 calories
Step-by-step
- Combine all ingredients. I combine them with a fork, and then beat them with an electric mixer for a very smooth consistency.
- Chill.
- Serve with Bettys Spicy Flour Tortilla Crackers. Wonderful!!!
Controlling moisture is the single most critical variable when integrating raw vegetables into a high-fat dairy base. Cucumbers contain approximately 95 percent water by weight, and failing to extract this liquid prior to mixing will break the emulsion of the cream cheese, resulting in a watery, unstable spread.
- Grate the cucumber on the large holes of a box grater, then press the shreds firmly inside a clean linen towel or heavy paper towels to extract excess cellular water.
- Allow the block of cream cheese to sit undisturbed at room temperature for precisely 45 minutes until it reaches 65 degrees Fahrenheit to ensure proper incorporation with the lemon juice.
- Substitute fresh white onion with bottled onion juice at a 1:2 ratio if a completely smooth mouthfeel is required without visible particulates.
- Process the mixture using a handheld electric mixer fitted with paddle attachments for 60 seconds to achieve uniform aeration and a velvety consistency.
- Store the finished spread in an airtight container at 38 degrees Fahrenheit for up to 48 hours to allow the aromatics to meld fully.
Dairy sensitivities can be navigated easily by replacing standard cream cheese with a plant-based cultured almond or coconut alternative containing at least 30 percent fat. Maintaining the correct fat percentage prevents the spread from weeping liquid during storage.
