# What You'll Need:
→ Benedictine Spread
01 - 1 English cucumber, peeled, seeded and grated (for spread)
02 - 8 ounces cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 tablespoon grated yellow onion
05 - 1 tablespoon fresh dill, finely chopped
06 - 1 teaspoon fresh lemon juice
07 - 1/4 teaspoon fine salt
08 - Pinch ground white pepper
09 - A few drops green food coloring (optional)
→ Canapés
10 - 1 baguette (about 24 cm/9–10 in) sliced into 24 thin rounds, or 12 slices white sandwich bread cut with a round cutter
11 - 1 English cucumber, thinly sliced for topping
12 - Fresh dill sprigs, for garnish
# How to Make It:
01 - Peel, halve and seed the cucumber. Grate the flesh, then transfer to a clean kitchen towel or paper towels and squeeze firmly to remove as much moisture as possible.
02 - In a mixing bowl, beat the softened cream cheese and mayonnaise until smooth. Stir in the grated onion, chopped dill, lemon juice, salt and white pepper until fully incorporated.
03 - Fold the well-drained grated cucumber into the cream cheese mixture. Add a few drops of green food coloring if a traditional hue is desired. Cover and chill for 10 minutes to let flavors meld.
04 - Slice the baguette into 24 thin rounds or cut sandwich bread into rounds or ovals as preferred. Optionally toast the rounds briefly until just golden to add texture.
05 - Spread approximately 1 tablespoon of the Benedictine mixture onto each bread round. Top each with a thin cucumber slice and finish with a small dill sprig.
06 - Arrange the canapés on a platter and serve immediately so bread retains its texture, or keep chilled briefly until serving.
