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Best Benedictine Spread

Best Benedictine Spread

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Heather

This Louisville staple is an easy and refreshing cucumber spread or dip and can be served with almost anything you could imagine. Dipping club crackers or pita and French bread toast points are favorites, but carrot sticks and pretzels are great too. We use it for cucumber sandwiches, spread it onto our BLTs, and use it as a sauce on poached salmon. You can serve it immediately or refrigerate it to firm up and let the flavors meld.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
  2. Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.
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Reviews

steerjayme
3
7/27/2013

This is just awesome! You can use up some of your cucumbers here! :) great with wheat thins, carrots, and BLT's.

2sbauder
3
7/23/2013

Thirty years ago we moved to Texas from Louisville. No one here had ever heard of Benedictine...a Louisville staple! I've made this recipe several times and it is always a hit at parties. Thanks for sharing!!

Samantha Warren
1
8/10/2013

Needed to use up some cucumbers and all I had was cottage cheese. Followed the recipe and used cottage cheese instead of cream cheese--it turned out really tasty. I will definitely use it on crackers and with carrots. I'm sure the consistency would be better with cream cheese, but it tastes really good.