Michigan Cottage Cook: KENTUCKY CUCUMBER CREAM CHEESE DIP FROM MARTY NORTH

We are having a heat wave. The weather person is using words like muggy, steamy, dangerous. There are excessive heat warnings, a heat index 90 to over 100 with dew points in the mid-70's. They say the days are going to be scorchers, sizzling, with high humidity. The words hot and miserable appear frequently with some broadcasters just labeling the days with lettering made from flames that say "very hot".

"Cool as a Cucumber" is what I want to be. Cool and cucumber remind me of a recipe given to me in 1967 by a dear friend, Marty North, while we both lived on the campus of Michigan State University. Marty did not tell me that this recipe is a Kentucky tradition where the dip is part of Benedictines.

Serve the dip with potato chips or fresh vegetable dippers.

No Kentucky Derby party is complete without Benedictines. Benedictines are crust-less small pieces of bread spread with this dip and topped with thin slices of cucumber. They are named for the famous caterer, Jennie Benedict, who developed the recipe in the 1890's.

MARTY NORTH'S KENTUCKY CREAM CHEESE DIP
A lovely pale green, fresh tasting dip perfect for potato chips or fresh vegetables. I like the dip made just as it is written; however, bacon crumbles, drops of Tabasco sauce, or a sprinkle of celery salt can be added.

2 (3oz. each) pkgs. cream cheese, softened (I use 8oz. pkg.)
1/4 c mayonnaise
1 T grated onion and juice
3 T grated cucumber and juice, (I grate the cuke with the peel on.)
Green food coloring, if desired, (I don't use as I think it's pretty without it. If you want to add color add very little as it should be a very pale green)