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.Continue reading…
