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Categories: Appetizers, Sides, Vegetarian

Benedictine

Benedictine
Francine Orr / Los Angeles Times

I have no idea when basketball season starts or if baseball season ever ends, but I always know when the Kentucky Derby is running. The first Saturday in May is permanently on my calendar as the best excuse in sports ... Read more

Total time: 10 minutes | Serves about 6 (makes 1 1/2 cups)
  • 1 seedless cucumber
  • 3-4 green onions, white parts only, minced
  • 8 ounces cream cheese, softened
  • About 1/4 cup mayonnaise
  • Coarse salt
  • Crackers or toasts, for serving

Step 1Peel the cucumber, leaving only the thinnest strip of green on 4 sides. Grate very fine into a glass bowl. Scrape the mixture into a sieve set over a clean bowl and press out as much juice as possible. Squeeze with paper towels to dry completely.

Step 2Place the cucumber in a clean bowl and add the green onions and cream cheese. Mix with a wooden spoon until thoroughly blended. Add enough mayonnaise to make the mixture easily spreadable. Season with salt to taste. Spread on crackers or toasts, or use as a sandwich filling.

Each serving:
207 calories; 167 mg. sodium; 47 mg. cholesterol; 21 grams fat; 9 grams saturated fat; 3 grams carbohydrates; 3 grams protein; 1 gram fiber.
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