Benedictine Spread – Spicy Southern Kitchen
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
More Cucumber Recipes
More Kentucky Derby Recipes
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Grate cucumber on a large box grater, leaving the skin on.Grate onion.Place cucumber and onion in several layers of paper towels and squeeze the water out.
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Place cucumber, onion, cream cheese, sour cream, dill, pepper, and food coloring in a food processor. Process until smooth.
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Check for seasoning and add salt to taste.
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Refrigerate for at least 2 hours before serving.
Nutritional info is provided as a guide only and will vary based on brands of products used.
Calories: 94kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 80mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.1mg
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