Check out this yummy recipe for a Benedictine Sandwich from Wild Thyme with chef, Allison Davis!

1 large English cucumber, peeled*, halved, and seeded and grated*

1/4 medium white onion, grated

8 oz. {1 package} cream cheese {I used the 1/3 less fat kind}

1/4 cup sour cream

1 tablespoon Wasabi paste

1/4 to 1/2  teaspoon kosher salt

1. Place grated cucumber and onion in a fine mesh strainer over a bowl. Press down to drain of excess water. Sprinkle with a pinch of salt and let sit for 15 minutes or overnight in the refrigerator, pressing every so often to drain. {Alternatively, you can place the grated mixture in the center of a clean kitchen towel and twist to wring out as much water as possible.} Discard liquid.
2. In the bowl of a mixer, combine drained cucumber, onion, cream cheese, sour cream and wasabi. Beat until well combined.
3. Taste and add salt to your liking. {Start with less & work your way up.}
4. Put in a bowl and refrigerate until chilled.
5. Serve with pumpernickel toasts, veggies, or crackers.

*Notes:

– Benedictine usually calls for peeled cucumber, but I forgot to peel mine before grating. With English cucumbers, peeling is optional since they typically come wrapped, without a waxy coating, and have a thinner skin.