# 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 lemon juice
07 - 1/4 teaspoon salt
08 - Pinch ground white pepper
09 - A few drops green food coloring (optional)
→ Canapés
10 - 1 baguette, sliced into approximately 24 thin rounds (or 12 slices white sandwich bread cut into rounds)
11 - 1 English cucumber, very thinly sliced (for topping)
12 - Fresh dill sprigs, for garnish
# How To Make It:
01 - Peel, seed and grate one cucumber; place the grated cucumber in a clean cloth or paper towel and squeeze firmly to remove as much moisture as possible.
02 - In a mixing bowl, beat the softened cream cheese with the mayonnaise, grated onion, chopped dill, lemon juice, salt and white pepper until smooth and homogenous.
03 - Fold the drained grated cucumber into the cream cheese mixture until evenly distributed; add a few drops of green food coloring if desired, then cover and chill for 10 minutes to meld flavors.
04 - If using a baguette, slice into about 24 thin rounds; if using sandwich bread, cut 12 slices into rounds or ovals with a cutter; optionally toast the rounds very lightly until just crisp.
05 - Spread approximately 1 tablespoon of the Benedictine mixture onto each bread round so there is a thin, even layer.
06 - Top each spread with a thin cucumber slice and a small dill sprig, arrange on a platter and serve immediately.
