# What You Need:
→ Benedictine spread
01 - 1 medium English cucumber, peeled, seeded and grated
02 - 8 ounces cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 tablespoon yellow onion, finely grated
05 - 1 tablespoon fresh dill, chopped
06 - 1 teaspoon fresh lemon juice
07 - 1/4 teaspoon salt
08 - Pinch ground white pepper
09 - A few drops green food coloring (optional)
→ Canapés
10 - 1 baguette, sliced into 24 thin rounds (or 12 slices white sandwich bread cut to shape)
11 - 1 medium English cucumber, thinly sliced
12 - Fresh dill sprigs, for garnish
# Directions:
01 - Peel and halve the cucumber lengthwise; remove seeds with a spoon. Grate the flesh, then place the grated cucumber in a clean cloth or paper towel and squeeze firmly to remove as much moisture as possible.
02 - In a mixing bowl, beat the cream cheese until smooth. Add mayonnaise, grated onion, chopped dill, lemon juice, salt and white pepper; stir until fully incorporated and creamy.
03 - Gently fold the drained grated cucumber into the cream cheese mixture. Add a few drops of green food coloring if using. Cover and chill in the refrigerator for 10 minutes to let flavors meld.
04 - Slice the baguette into 24 thin rounds or cut sandwich bread into rounds or ovals with a cutter. Optional: toast the rounds lightly under a broiler or in a skillet until just golden and crisp.
05 - Using a small spatula or spreader, place approximately 1 tablespoon of the Benedictine on each bread round and spread to the edges.
06 - Top each spread with a thin cucumber slice and a small dill sprig. Arrange the canapés on a platter and serve immediately.
