From Paulette Vickery's Recipe Collection

Benedictine

appetizers

2 pkg cream cheese, 8 oz
1 each cucumber, medium
1 each onion, grated
1 teaspoon salt
1/8 teaspoon tabasco sauce
3 each drops green food coloring

Peel and seed cucumber. Grate with hand grater or in blender. Strain excess juice by pressing pulp through cloth. Combine cucumber pulp with softened cream cheese. Add grated onion, tabasco, salt and food coloring. If mixture is to thick add enough mayonaise to make a smooth spreadable consistancy. This cucumber cream cheese spread is excellent for stuffing celery, making sandwich filling or spreading on crackers.

Yield: 60 servings




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