Benedictine–Cucumber Sandwich Spread and More Pressure Cooker Delights
A cucumber sandwich in a spread—just add bread.
Equipment
- 1 Blender or food processor
- 1 Mixing bowl
- 1 Colander
- 1 Kitchen towel
Ingredients
Main ingredients
- 2 Cucumbers peeled and shredded
- ½ White onion shredded
- 1 teaspoon Kosher salt
- ½ teaspoon Garlic powder
- ½ teaspoon White pepper
- 16 oz Cream cheese room temperature
- 4 sprigs Dill large stems removed, finely chopped
- 1 handful Chives finely chopped
- 1.5 tablespoon Mayonnaise
- 2 tablespoon Sour cream
- 4-6 drops Green food coloring
- 3 dashes Hot sauce
- 8 oz Sharp cheddar cheese shredded
- 4 oz Habanero cheese (or pepperjack)
- 4 oz Pimentos drained
- ½ Vidalia Onion finely diced or grated
- 1 tablespoon Prepared horseradish
- 6 dribbles Worcestershire sauce
- 8 oz Duke's mayonnaise
Instructions
Instructions
- Shred the cucumber and onion into a fine colander over a bowl. Salt and mix and allow to sit for several minutes to drain. Reserve drained water.
- Add cucumber and onion mix to a blender or food processor and pulse into a paste.
- Gather cucumber and onion paste into a clean kitchen towel and wring moisture out over the bowl where they had drained previously. Reserve drained cucumber and onion water.
- Return drained cucumber and onion paste to the blender or food processor. Add cream cheese, sour cream, mayonnaise, white pepper, and garlic powder. Whip until mixed well into a paste. Transfer to a bowl. Add chives, dill, and mix. Add green food coloring one drop at a time and mix after each addition until the desired color is reached. Taste and add hot sauce if desired.
Notes
Serve spread with crusty bun or sourdough bread for best experience.