Benedictine Spread or Dip
This light-green cucumber spread is a Kentucky tradition, named for Jennie Benedict, who ran a tearoom in Louisville, Kentucky, in the early 1900s. To make sandwiches, spread bread slices with mayonnaise, then a layer of Benedictine. To use as a dip for vegetables, stir in a little heavy cream or sour cream to thin slightly.
Hands-on: 30 minutesTotal: 45 minutes
- 1 large cucumber, peeled
- ½ small onion, peeled
- 8 oz. cream cheese, softened
- 1 Tbsp. mayonnaise
- ⅛ tsp. salt
- 2 drops green food coloring
- Grate cucumber and onion into a colander; drain well, pressing to remove all excess moisture.
- Blend cream cheese and mayonnaise with a mixer or food processor; add salt and grated cucumber and onion. Stir in green food coloring.