Benedictine Spread or Dip
This light-green cucumber spread is a Kentucky tradition, named for Jennie Benedict, who ran a tearoom in Louisville, KY, in the early 1900s. “Nothing says Southern like traditional Benedictine Spread,” says Melissa Eads, spokesperson for Kroger. “Try it on thin cocktail bread for the perfect tea or finger sandwich. Add a thin round slice of cucumber on top the spread for even more of that cucumber taste, and to reduce calories, forego the mayonnaise.” As an added bonus, Benedictine spread can also be used as a dip for vegetables. Just stir in a little heavy cream or sour cream to thin slightly for a better dip consistency.
- 1 large cucumber, peeled
- ½ small onion, peeled
- 8 oz. cream cheese, softened
- 1 tablespoon mayonnaise
- ⅛ teaspoon salt
- 2 drops green food coloring
- Grate the cucumber and onion into a colander; drain well, pressing to remove all excess moisture.
- Blend the cream cheese and mayonnaise with a mixer or food processor.
- Add the salt and grated cucumber and onion.
- Stir in the green food coloring.
- To make sandwiches, spread bread slices with mayonnaise, then a layer of Benedictine. To use as a dip for vegetables, stir in a little heavy cream or sour cream to thin slightly.
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