Kentucky’s Best Benedictine Spread
Benedictine spread is a classic Kentucky creation, originally crafted by Jennie Carter Benedict, a Louisville caterer, in the early 1900s. This cool, creamy dip blends cream cheese and juices from cucumber and onion, often seasoned with a touch of salt and cayenne for a subtle kick. Traditionally tinted pale green with food coloring, it’s served chilled as a dip for vegetables and crackers, or as a filling for tea sandwiches, especially during Kentucky Derby festivities.
Ingredients
- Cream cheese – provides a thick, silky base that makes the mixture easy to spread on sandwiches or crackers. Use full-fat cream cheese to get the correct consistency. Using low-fat or Neufchatel will cause the dip to be runny.
- Cucumber – english cucumbers are the best as they tend to have better flavor and are juicer than garden cucumbers.
- Onion – either sweet or yellow onions are suitable for this recipe. I prefer the mildness and added sweetness of the Vidalia or sweet onions.
Kentucky’s Best Benedictine Spread
Ingredients
- 8 oz cream cheese
- 3 tbsp cucumber juice
- 1 tbsp onion juice
- 1 tsp salt
- dash cayenne pepper
- 2 drops green food coloring
Instructions
- Peel and grate the cucumber, then wrap it in a clean dish towel and squeeze the juice into a dish. Discard the pulp. Peel and grate the onion, then wrap it in a clean dish towel and squeeze the juice into a dish. Discard the pulp. If preferred, use a juicer.
- Combine three tablespoons of the cucumber juice, one tablespoon of the onion juice, cream cheese, salt, pepper, and food coloring in a bowl. Mix with a fork or mixer until well blended.