LOWER FAT BENEDICTINE SPREAD

7
Teresa G

By
@barefootgal

This is my lower-fat version of the classic Kentucky benedictine spread. It's a delicious cool and creamy cucumber and sweet onion spread used for sandwiches, or as a dip with chips or pumpernickel.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
A crowd
Prep:
1 Hr
Cook:
1 Min
Method:
No-Cook or Other

Ingredients

  • 2 8oz. pkg
    neufchatel cheese, softened
  • 6 Tbsp
    cucumber juice (2 medium-small fresh cucumbers, unpeeled or peeled)
  • 2 Tbsp
    sweet onion juice (1 medium-small onion or 1/2 large)
  • 1/2 tsp
    salt
  • 1 tsp
    lemon juice
  • 12
    drops green food color gel (optional, but traditional)

How to Make LOWER FAT BENEDICTINE SPREAD

Step-by-Step

  1. Gather ingredients. Allow time for neufchatel cheese to soften.
  2. Grate cucumbers into a bowl, using a microplane or box grater, or use food processor, or blender, to very finely chop to almost puree.
  3. Pour pulp and juice into a coffee filter or paper towel placed in a strainer over a bowl; gather ends of filter/towel and gently squeeze and press to release juice into bowl.
  4. Measure 6 tablespoons cucumber juice into a small saucepan. Discard remaining juice and pulp.
  5. Repeat process with onion for 2 tablespoons onion juice to add to cucumber juice in pan.
  6. Place pan over high heat, bring to a boil for 10-15 seconds, then immediately remove from heat. (This will tame the cucumber and make it friendlier to the tummy.)
  7. To the warm juice, add 1/2 teaspoon salt, 1 teaspoon lemon juice; stir and mix well; set aside.
  8. Unwrap neufchatel cheese; place in mixing bowl. Use a hand mixer to beat cheese well.
  9. Very gradually add juice, mixing until well incorporated and smooth.
  10. Add 12 drops green food color gel; mix until well combined.
  11. Spread may be used immediately or cover and refrigerate (for up to one week) until served.

Printable Recipe Card





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