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.

Serves: 12Hands-on: 30 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1 large cucumber, peeled
  • ½ small onion, peeled
  • 8 oz. cream cheese, softened
  • 1 Tbsp. mayonnaise
  • ⅛ tsp. salt
  • 2 drops green food coloring

Directions

  • 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.

Recipe Information

Serves: 12

Ingredients

  • 1 large cucumber, peeled
  • ½ small onion, peeled
  • 8 oz. cream cheese, softened
  • 1 Tbsp. mayonnaise
  • ⅛ tsp. salt
  • 2 drops green food coloring

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories80
Total Fat7g
Saturated Fat4g
Cholesterol20mg
Sodium90mg
Total Carbohydrate2g
Dietary Fiber0g
Sugars1g
Protein1g