kentucky benedictine spread or dip
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This recipe was created by Jennie Carter Benedict, a cookbook author, caterer, and restaurateur. She operated a Louisville restaurant and tea room, Benedict's, in the early 20th century. I located this recipe on About.com presented by Diana Rattray, Southern Food Expert. It is also manufactured & can be found in a variety of Louisville grocery stores. Not sure, if available statewide. Often looked for at Derby time. This is one of my favorite spreads/dips!
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yield
serving(s)
prep time
10 Min
method
Refrigerate/Freeze
Ingredients For kentucky benedictine spread or dip
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1 lgcucumber
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1 pkg(8 oz) cream cheese, softened
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2 Tbspgrated sweet or yellow onion
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1/2 tspsalt or to taste
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1/8 tspfreshly ground black pepper
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1 Tbspmayonnaise
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1 dashgreen food coloring (optional)
How To Make kentucky benedictine spread or dip
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1Peel cucumber and scrape out seeds. Grate cucumber coarsely. Put grated cucumber in the bowl of a food processor with remaining food ingredients. Pulse, until smooth. Then, add a drop or two of green food coloring, to reach desired shade of green. Alternatively, mix the ingredients with an electric mixer.
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2Spread on sandwich bread, or use it for canapes. Thin with sour cream, if too thick, to make a dip for vegetables or crackers. Makes about 2 cups.
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