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Benedictine Spread

Source of Recipe

From "The Bourbon Country Cookbook" by David Danielson


Recipe Introduction

"Jennie Carter Benedict was a Louisville restauranteur and cookbook author who, in 1893, opened her first catering kitchen. In 1900, she started her tearoom, Benedict's, and that's likely where she came up with this iconic, singularly Kentucky spread. Interestingly, the recipe was not included in The Blue Ribbon Cookbook, which she first published in 1902. Whatever her inspiration, Ms. Jennie and her Benedictine spread are now remembered on tables at every important celebration in the Bluegrass State. Serve it as a dip with vegetables and crackers or as a sandwich spread."

List of Ingredients

â—¦ 1 English cucumber, unpeeled
â—¦ ¼ yellow onion
â—¦ 2 (8-ounce) packages cream cheese, softened
â—¦ 2 Tbsp sour cream
â—¦ ¼ tsp chopped fresh dill
â—¦ â…› tsp freshly ground black pepper
â—¦ 2 drops green food coloring
â—¦ Kosher salt, to taste


Recipe

In a food processor or on a box grater, grate the cucumber and onion. Transfer the cucumber and onion to a strainer and drain well by pressing the mixture with the back of a large spoon. Remove as much of the liquid as you can, since too much liquid will make the spread watery.

Transfer the cucumber and onion to the bowl of a food processor. (If you don't have one, use a small bowl and a fork.) Add the cream cheese. Process the mixture until it's smooth. Add the sour cream, dill, and pepper and process until combined.

Add the food coloring and mix until well incorporated. Taste and add salt as needed. Transfer to an airtight container and store in the refrigerator and store in the refrigerator for up to 1 week.


Makes 2½ cups