Benedictine Spread- this Kentucky sandwich spread made with cream cheese, cucumbers, and dill is a light and refreshing treat for summer.
What Is Benedictine?
It’s a popular Kentucky recipe dating back to the early 20th century. It was invented by Jennie Benedict. Made with cream cheese, cucumbers, and dill it is a light and tasty recipe for the warmer months and a must for a Kentucky Derby party.
Ingredients Needed
English Cucumber– you can use a regular cucumber but scrape out and discard the seeds. You will probably need to use 2.
Onion– either yellow or sweet.
Cream Cheese– I use full-fat but you can use reduced-fat.
Sour Cream– mayonnaise can be used instead.
Fresh Dill– use fresh. Don’t substitute dried.
Salt and Pepper
Green Food Coloring– optional but typically used in Benedictine spread.
Make Ahead
This recipe should be made at least 2 hours in advance. Not only will this allow the flavors to develop, it will thicken it up.
How To Serve Benedictine Spread
Can be served either as a sandwich spread, typically on white bread with the crusts cut away, or as a dip with crudites or crackers. This dip should be on the menu of every Kentucky Derby Party. Use a cookie cutter to cut white bread into circles and make little finger sandwiches for a brunch or a tea.
How To Store
Can be stored in an airtight container in the refrigerator for 3 days. Do not freeze. The texture will not be good.
Kitchen Tools I Use
Box Grater– to grate the cucumber.
Food Processor– to process the dip until smooth.
More Cucumber Recipes
Marinated Cucumber, Tomato, and Onion Salad
More Kentucky Derby Recipes
Benedictine Spread
Ingredients
Instructions
Grate onion.
Place cucumber and onion in several layers of paper towels and squeeze the water out.
Notes
Nutrition
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