Benedictine

1 package of Cream Cheese 8 oz.
2-3 Tablespoons of Mayonnaise
1 medium cucumber peeled, seeded, shredded
1 small green onion, minced
2 Tablespoons of chopped fresh Parsley
½ teaspoon of Sea Salt

Squeeze the excess liquid out of the shredded cucumber. Let the Cream Cheese soften. Blend the cheese and Mayonnaise together until smooth. Add the remaining ingredients. Let sit in the refrigerator a few hours. Terrific with fresh or kettle cooked potato chips. Also a great spread for Canape.

Jennie Benedict, a Louisville caterer, created Benedictine spread before the turn of the century. The original recipe can be found in Kentucky's Best, Fifty Years of Great Recipes, by Linda Allison-Lewis.