1. 2 (8-oz.) packages cream cheese, softened
2. 1/2 cup minced green onions (both onion and greens)
3. 1 cup cucumber, peeled, seeded, and shredded
4. 4 tablespoons chopped dill
5. 2 tablespoons mayonnaise
6. 1 tablespoon sour cream
7. Salt and pepper to taste
1. 2 (8-oz.) packages cream cheese, softened
2. 1/2 cup minced green onions (both onion and greens)
3. 1 cup cucumber, peeled, seeded, and shredded
4. 4 tablespoons chopped dill
5. 2 tablespoons mayonnaise
6. 1 tablespoon sour cream
7. Salt and pepper to taste
Instructions
- Prepare the cucumber: Peel the cucumber and cut it in half lengthwise. Using a small spoon, carefully scrape out all the seeds. Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a fine-mesh strainer, sprinkle with a pinch of salt, and let it drain for 15 minutes.
- Extract cucumber moisture: After draining, place the cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This crucial step prevents soggy sandwiches later. The cucumber should feel relatively dry to the touch.
- Prepare the green onions: Trim the root ends and any wilted green parts from the onions. Mince them very finely, keeping both white and green parts. The pieces should be tiny enough to incorporate smoothly into the spread.
- Mix the base: In a medium bowl, beat the softened cream cheese with a wooden spoon or electric mixer until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl to ensure no lumps remain. The texture should be light and airy.
- Combine ingredients: Add the drained cucumber, minced green onions, chopped dill, mayonnaise, and sour cream to the cream cheese. Mix thoroughly until all ingredients are evenly incorporated. The spread should have a pale green color with flecks of herbs throughout.
- Season to taste: Add salt and pepper gradually, tasting as you go. The spread should be well-seasoned but not salty, as the cucumber already has some salt from the draining process. The flavor should be fresh and bright.
- Chill the spread: Cover the Benedictine spread and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld together. This resting period is essential for the best flavor development.
- Prepare bread: Choose good quality white bread or another variety of your preference. For traditional tea sandwiches, remove the crusts with a sharp knife. The bread should be soft but sturdy enough to hold the spread.
- Assemble sandwiches: Spread a generous layer of Benedictine on one slice of bread, then top with another slice. Press gently to adhere. Don’t spread too thinly – the filling should be substantial enough to taste in every bite.
- Cut and serve: Using a sharp knife, cut sandwiches into triangles, fingers, or squares. For the cleanest cuts, wipe your knife between slices. Arrange on a serving platter and garnish with dill sprigs if desired. The pale green filling should be visible and appealing.