Monday, April 15, 2013

Herbed Benedictine Spread/Dip......

I browse a lot of foodie magazines and I try new recipes and then change them just a bit to make them to my own taste. You know, add an herb or some cayenne or other seasoning. We all do it. I was looking at Food Network Magazine the other day and came across this Herbed Benedictine recipe. It is fresh and definitely a bit different from most spreads or dip. I would call it refreshingly different.

Herbed Benedictine 
4 scallions
1/2 cucumber, peeled, seeded and diced
1/4 cup fresh parsley
8 oz cream cheese
pinch of cayenne
salt and pepper to taste
Chop 4 scallions, put the white parts in a bowl with 1/2 peeled, seeded and diced cucumber. Pulse the green parts in a food processor with 1/4 c. fresh parsley, 8 oz. cream cheese, a pinch of cayenne, and salt and pepper to taste; stir into the cucumber mixture. Serve with toasted bread , Melba Toast or one of the new Flip Crackers (pretzel on one side, cracker on the other side). 
Till next time........

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