Teresa G


Benedictine is a very unique green cucumber flavored spread that was born in my native state, Kentucky. Benedictine and bacon tea sandwiches are traditional Derby Day fare. It is wonderfully cool and delicious, and is a great spread for appetizers and sandwiches. I especially love it with pumpernickel bread. It looks very pretty served in a hollowed out round of pumpernickel. Even folks who say they don't care for cucumbers love benedictine. This is my version of the Kentucky classic; I have modified it to make it friendlier to the tummy for those who get the burps from cucumbers. Enjoy!


★★★★★ 2 votes

Makes one cup
30 Min
1 Min
No-Cook or Other


  • 8 oz
    cream cheese, softened
  • 3 Tbsp
    cucumber juice (1 medium-small fresh cucumber)
  • 1 Tbsp
    sweet onion juice (1 small onion or 1/2 large)
  • 1/4 to 1/3 tsp
    salt (to your taste)
  • 1/2 tsp
    lemon juice
  • 5 drops
    green food color gel (optional, but traditional)



  1. Peel cucumber; grate over a bowl, using a microplane or fine grater.
  2. Pour pulp and juice into a coffee filter placed in a small strainer over small bowl; gather ends of filter and gently squeeze and press to release juice into bowl.
  3. Measure 3 tablespoons cucumber juice into a small saucepan. Discard remaining juice and pulp.
  4. Repeat process with onion for 1 tablespoon juice to add to cucumber juice in pan.
  5. Place pan over high heat, bring to a boil, then immediately remove from heat. (This will tame the cucumber and make it friendlier to the tummy.)
  6. To the warm juice, add 1/2 teaspoon salt, 1/4 teaspoon lemon juice and 5 drops of green food color gel; stir and mix well; set aside.
  7. Unwrap cream cheese, place in mixing bowl. Use a hand mixer to beat cream cheese well.
  8. Gradually add juice, mixing until well incorporated and smooth.
  9. Spread may be used immediately or cover and refrigerate (for up to one week) until served.

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