Benedictine Dip

Vegetarian
Gluten Free
Benedictine Dip
40 min.
8
121kcal

Suggestions


Looking for a delightful and refreshing dip that will impress your guests at your next gathering? Look no further than this Benedictine Dip! This vegetarian and gluten-free appetizer is not only easy to prepare but also bursting with flavor, making it the perfect addition to any antipasti platter or snack spread.

With its creamy texture and zesty kick from the Tabasco Green Jalapeño Pepper Sauce, this dip is a crowd-pleaser that pairs beautifully with pumpernickel toast points or an array of fresh crudités. The combination of smooth cream cheese and tangy sour cream creates a rich base, while the grated cucumber and onion add a refreshing crunch that balances the flavors perfectly.

Ready in just 40 minutes, this dip is an excellent choice for those who want to whip up something special without spending hours in the kitchen. Whether you're hosting a casual get-together or a more formal event, this Benedictine Dip is sure to be a hit. Plus, with only 121 calories per serving, you can indulge guilt-free!

So gather your ingredients, roll up your sleeves, and get ready to create a delicious dip that will have everyone coming back for more. Your taste buds will thank you!

Ingredients

  • ounces cream cheese at room temperature
  • large cucumber english peeled halved lengthwise seeded
  • tablespoon jalapeno pepper sauce green
  • 1.5 teaspoons kosher salt 
  • 0.3 cup cream sour
  • 0.3 medium onion white

Equipment

  • bowl
  • whisk
  • sieve
  • spatula
  • box grater

Directions

  1. Grate cucumber and onion on the large holes of a box grater. Squeeze both with your hands to remove as much moisture as possible.
  2. Place in a fine mesh strainer over a bowl and press several times with a rubber spatula to drain the last of the water; set aside for 5 minutes.
  3. Place cream cheese in a medium bowl and whisk until smooth, about 1 minute. Press on cucumber-onion mixture once more to drain out any remaining water, then add to cream cheese.
  4. Add remaining ingredients, season with freshly ground black pepper, and stir until well combined. Refrigerate until chilled, at least 30 minutes or up to 24 hours.
  5. Serve with pumpernickel toast points or crudités.

Nutrition Facts

Calories121kcal
Protein7.12%
Fat81.24%
Carbs11.64%

Properties

Glycemic Index
6.75
Glycemic Load
0.49
Inflammation Score
-3
Nutrition Score
2.6408695863641%

Flavonoids

Isorhamnetin
0.17mg
Kaempferol
0.07mg
Quercetin
0.71mg

Nutrients percent of daily need

Calories:120.63kcal
6.03%
Fat:11.2g
17.23%
Saturated Fat:6.47g
40.43%
Carbohydrates:3.61g
1.2%
Net Carbohydrates:3.36g
1.22%
Sugar:2.1g
2.34%
Cholesterol:32.87mg
10.96%
Sodium:571.11mg
24.83%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.21g
4.42%
Vitamin A:467.59IU
9.35%
Vitamin K:6.91µg
6.58%
Vitamin B2:0.09mg
5.41%
Phosphorus:45.97mg
4.6%
Calcium:41.95mg
4.19%
Selenium:2.83µg
4.05%
Vitamin C:2.58mg
3.13%
Potassium:108.98mg
3.11%
Vitamin B5:0.29mg
2.89%
Magnesium:8.58mg
2.15%
Vitamin B6:0.04mg
2.02%
Manganese:0.04mg
1.99%
Vitamin E:0.28mg
1.9%
Zinc:0.25mg
1.66%
Folate:6.36µg
1.59%
Vitamin B1:0.02mg
1.35%
Vitamin B12:0.08µg
1.29%
Copper:0.02mg
1.2%
Source:Chow