Benedictine (for dip or sandwiches)

Soften: 4 (8 oz.) packages cream cheese
Puree in blender: 1 cucumber, seeded
                           1 small sweet onion
Combine puree and cream cheese in 2-quart mixing bowl.
Then add: 1/2 of an 8 oz. carton sour cream, (More if desired)
                1/2 cup mayonnaise
Salt to taste
Add enough green food coloring to make the mixture light green in color.

Note: As a dip, use something stiffer than a potato chip or use with party rye for sandwiches.