Benedictine

This is a Kentucky recipe.

LuAnn adds: "This recipe was originally from Miss Jennie Benedict, who ran a wonderful tea room in Louisville from 1900 until her death in 1928. Eventually the recipe proved so popular it became available ready-made. My recipe adds a dash of hot pepper sauce and enough mayonnaise to "make of spreading consistency. May also be used as a sandwich filling."

2 cucumbers, peeled
1 medium onion
1 pound cream cheese
2 to 3 drops green food coloring

Grate cucumber and onion (may use food processor) and drain well in a strainer, pressing down with spoon to remove all liquid. Discard liquid. Add drained cucumbers and onion to cream cheese and mix well in food processor. Color with 2 to 3 drops green food coloring.

Use as a sandwich spread or as a dip. Benedictine may also be used to stuff cherry tomatoes for an hors d'oeuvre tray.

Yields 2 cups.