Pressure Cooker Twist on Classic Benedictine–Cucumber Sandwich Spread and More Yummy Bites
A cucumber sandwich in a spread–just add bread
Equipment
- 1 Blender or food processor
Ingredients
Ingredients
- 2 cucumbers peeled and shredded
- 0.5 white onion shredded
- 1 teaspoon kosher salt
- 0.5 teaspoon garlic powder
- 0.5 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 in a pinch, shredded
- 4 oz pimentos drained
- 0.5 Vidalia Onion finely diced or grated
- 1 tablespoon prepared horseradish
- 6 dashes hot sauce
- 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 chilled for best taste.