My version of Jennie Carter Benedict's Louisville classic "Benedictine Spread." I add fresh tarragon which, with it's licorice-like taste perfectly complements the cucumber.
Makes 2 cups, or about 24 servings
1 cucumber, peeled, halved, seeded, and grated
1 package (8 ounces) cream cheese, softened
4 ounces sour cream
2 tablespoons mayonnaise
1 tablespoon minced fresh tarragon
1/2 teaspoon lemon zest
1/4 teaspoon salt (don't oversalt)
4 or 5 dashes green Tabasco sauce
3 or 4 scallions, thinly sliced, white and green parts
Wrap grated cucumber in a paper towel, squeeze out excess liquid.
To a large mixing bowl, add cucumber, cream cheese, sour cream, mayo, tarragon, lemon zest, salt, Tabasco. With hand mixer, blend mixture, retaining a bit of texture. Fold in scallions.
Refrigerate 3 hours to overnight so flavors can meld. Let stand out of fridge for 30 minutes to soften before serving, with crudités and/or crackers.