Benedictine

Ingredients:

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


Preparation:

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.