Benedictine Spread is a cucumber and cream cheese mixture that can be served as a dip or spread on sandwiches and canapes. It's often served at Kentucky Derby parties. Here's how to make Benedictine Spread including our Test Kitchen's secret to achieving the signature green color.
What Is Benedictine Spread?
The original cucumber and cream cheese sandwich spread recipe was created by Kentucky chef and cookbook author, Jennie Carter Benedict, who operated a successful restaurant and tea room in Louisville. You can find Benedict's regional Southern recipes in her beloved Blue Ribbon Cookbook, which was originally published in 1902.
Kentucky Benedictine Dip Ingredients
Some recipes for Benedictine Spread call for green food coloring. Our Test Kitchen chose to color the dip naturally with fresh herbs like dill and chives. If you want more green color, you can add a dash of food dye.
- Cucumber: You'll need one large cucumber for this dip recipe. For the best texture, grate it finely.
- Salt: Sprinkling the grated cucumber with salt and letting it sit helps remove excess moisture and keeps the finished dip from being watery. Once you've mixed up the dip, add more salt to taste.
- Cream Cheese: Let your package of cream cheese soften before adding it to the other ingredients.
- Sour Cream: Choose your favorite sour cream. You can swap in low-fat versions if you prefer.
- Mayo: Just two tablespoons of mayo gives the spread an extra-creamy texture.
- Herbs: A combination of fresh dill and chives flavor the spread and provide the unmistakable green color.
How to Make Benedictine Spread
A food processor makes quick work of this Benedictine Dip recipe. Here's how to make a batch at home.
- Prep the Cucumbers: After shredding the cucumbers, place them in a fine mesh sieve. Sprinkle them with 1/4 tsp. of salt and let drain.
- Mix the Spread: In a food processor, add the remaining ingredients and blend until smooth.
- Add Cucumber: Add the drained cucumber to the processor and pulse until just mixed.
How to Serve Benedictine Cucumber Spread
There are many ways to serve Benedictine Spread. For a Kentucky Derby party, we like to serve it with crackers, fresh veggies, and chips. To make a sandwich, spread 2 Tbsp. each on two pieces of white bread, top one half with 4 to 5 thin slices of cucumber and top with other piece of bread. Cut off crusts and cut into triangles.
How to Store Benedictine Spread
Cover and store the spread in the refrigerator for up to 3 days. Stir well before serving.
Ingredients
-
1 large cucumber (14 oz), peeled and finely grated
-
1/4 plus 1/8 teaspoon salt, divided
-
1 8-ounce package cream cheese, softened
-
1/4 cup sour cream
-
2 tablespoons mayonnaise
-
2 tablespoons chopped dill
-
2 tablespoons chopped chives
Directions
-
Transfer grated cucumber to a fine mesh sieve and sprinkle with 1/4 tsp. salt, let drain for 5 minutes. Squeeze out as much moisture as possible.
-
Meanwhile, combine cream cheese, sour cream, mayonnaise, onion, dill, chives, and remaining 1/8 tsp. salt in a food processor.
-
Cover and process until well combined. Add in cucumber and pulse, until fully combined.
-
Serve with fresh vegetables or crusty bread.
Nutrition Facts (per serving)
| 72 | Calories |
| 7g | Fat |
| 2g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 72.3 | |
| % Daily Value * | |
| Total Fat 6.9g | 9% |
| Saturated Fat 3.4g | 17% |
| Cholesterol 17.2mg | 6% |
| Sodium 90.2mg | 4% |
| Total Carbohydrate 1.9g | 1% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 1.1g | |
| Protein 1.2g | 2% |
| Vitamin D 0mcg | 0% |
| Vitamin C 1mg | 1% |
| Calcium 22mg | 2% |
| Iron 0.1mg | 1% |
| Potassium 61.6mg | 1% |
| Fatty acids, total trans 0g | |
| Vitamin D 0.1IU | |
| Alanine 0g | |
| Arginine 0.1g | |
| Ash 0.4g | |
| Aspartic acid 0.1g | |
| Caffeine 0mg | |
| Carotene, alpha 2.9mcg | |
| Choline, total 6.6mg | |
| Copper, Cu 0mg | |
| Cystine 0g | |
| Energy 303.3kJ | |
| Fluoride, F 0.3mcg | |
| Folate, total 3.8mcg | |
| Glutamic acid 0.3g | |
| Glycine 0g | |
| Histidine 0g | |
| Isoleucine 0.1g | |
| Leucine 0.1g | |
| Lysine 0.1g | |
| Methionine 0g | |
| Magnesium, Mg 5.1mg | |
| Manganese, Mn 0mg | |
| Niacin 0mg | |
| Phosphorus, P 24.5mg | |
| Pantothenic acid 0.2mg | |
| Phenylalanine 0.1g | |
| Phytosterols 3.5mg | |
| Proline 0.1g | |
| Retinol 47.6mcg | |
| Selenium, Se 1.5mcg | |
| Serine 0.1g | |
| Starch 0.3g | |
| Theobromine 0mg | |
| Threonine 0g | |
| Vitamin E (alpha-tocopherol) 0.2mg | |
| Tryptophan 0g | |
| Tyrosine 0.1g | |
| Valine 0.1g | |
| Vitamin A, IU 222.4IU | |
| Vitamin A, RAE 50.7mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 8mcg | |
| Water 34.5g | |
| Zinc, Zn 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.