Benedictine Dip

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.

Benedictine Dip

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.