Step 1

Peel the English cucumber and slice in half lengthwise. Remove the seeds and discard. Grate in a food processor or by hand. Place the grated cucumber in a colander to drain.

Step 3

Grate the white onion and add it to the colander with the cucumber. Sprinkle the salt on top and lightly mix.

Step 5

Press down on the mixture to drain the excess liquid. Let sit for 10 minutes pressing every few minutes to drain.

Step 7

In the bowl of a mixer or food processor add the drained cucumber, onion, cream cheese, and cayenne pepper (or hot sauce). Beat or pulse until just combined.

Step 9

Add the two drops of food coloring and mix until well incorporated. This step is optional but will give you that traditional green color in Kentucky Benedictine.

Step 11

Place into a bowl and refrigerate for at least 30 minutes or overnight if desired.

Step 13

Serve on bread with the crusts removed or serve with crackers.