# What You'll Need:
→ Benedictine spread
01 - 1 English cucumber, peeled, seeded and grated (for spread)
02 - 8 ounces (1 package) cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 tablespoon grated yellow onion
05 - 1 tablespoon chopped fresh dill
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 to rounds)
11 - 1 English cucumber, thinly sliced (for topping)
12 - Fresh dill sprigs, for garnish
# How-To Steps:
01 - Peel, halve and seed one cucumber for the spread; grate the cucumber, then gather the shreds in a clean cloth or paper towel and squeeze out as much liquid as possible to prevent a dilute spread.
02 - In a mixing bowl, beat the softened cream cheese until smooth, then add mayonnaise, grated onion, chopped dill, lemon juice, salt and white pepper; whisk until homogenous and silky.
03 - Fold the drained grated cucumber into the cream cheese mixture until evenly distributed; add green food coloring if you want the traditional pale green hue.
04 - Cover and chill the spread for 10 minutes to allow flavors to marry and for the mixture to firm slightly, improving spreadability.
05 - Slice the baguette into thin rounds (about 24) or cut sandwich bread into rounds; optionally toast lightly on a baking sheet for 3–4 minutes until just golden to add texture.
06 - Using a small spatula or spreader, place roughly 1 tablespoon of Benedictine on each bread round, top with a thin cucumber slice and finish with a small dill sprig.
07 - Arrange the canapés on a platter and serve immediately, or keep chilled briefly until service to maintain freshness.
