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Martha Stewart's Creamy Benedictine Dip

Martha Stewart Kentucky Derby Bites.
Courtesy Marquee Brands

Chef notes

This dip creates a beautiful balance of fresh, bright flavors and rich, creamy texture. Cooling cucumber, a hint of heat and a velvety mouthfeel will keep you coming back for more. It also takes mere minutes to prep!


  • 1/2 large hothouse cucumber, peeled and seeded
  • 1 shallot, finely diced
  • 8 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon green hot sauce, such as Tabasco
  • kosher salt, to taste
  • assorted carrots, to serve
  • celery, to serve
  • sugar snap peas, to serve



Grate the cucumber into a bowl lined with a strainer and cheesecloth. Press the excess liquid out of the cucumber.


Combine drained cucumber, shallot, cream cheese, sour cream, mayonnaise, green Tabasco and kosher salt in the bowl of a food processor. Pulse until the mixture is smooth.


Transfer the mixture to a serving bowl and serve with assorted carrots, celery and sugar snap peas.