Off the dome, but mostly from the Courier Journal
1. Cut the cucumbers in half, squeeze and strain the juice out of one whole cucumber (Do the same for the onion if you so choose). Set the other cucumber aside to slice for sandwiches.
2. Soften the cream cheese in a pyrex dish and add the pepper and salt.
3. Use the back of a fork to mash the juice and seasoning into the cream cheese until the spread is thoroughly mixed.
4. Spread the Benedictine over thin bread and slice the extra cucumber for dressing.
5. Enjoy!
| Ingredients | Amount |
|---|---|
| Cream Cheese, unflavored | One 8-oz package |
| English Cucumber | Two Medium-sized |
| Cayenne pepper | Two Teaspoons |
| White onion (optional) | One-half of a small onion |
| Green food coloring (very optional) | Two to three drops |