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Benedictine

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"The story goes that Louisville caterer Jennie Benedict created this cool cucumber spread and served it in the tearoom she opened in 1911. It became an iconic dish in Louisville and other parts of Kentucky but hasn't radiated much out of the state. Which is a shame, because it is simple, cool, and refreshing, and everyone in the hot and humid South should want it all the time. Benedictine is perfect on dainty tea sandwiches or as a dip for crudités. A few drops of green food coloring is traditional, so I include it, and it does distinguish the spread as cucumber-based, but it's up to you. Of course, this classic Kentucky dish is perfect for a Famous Horserace Day party."

List of Ingredients

â—¦ 1 seedless cucumber, peeled
â—¦ ¼ small yellow onion
â—¦ 8 ounces cream cheese, softened
â—¦ ½ teaspoon kosher salt
â—¦ ¼ teaspoon white pepper
â—¦ 2 dashes hot sauce (such as Crystal)
â—¦ 2 to 3 drops green food coloring


Recipe

Grate the cucumber and the onion together with the grating blade of a food processor. Scrape the grated vegetables into a strainer set over a bowl. Let sit to drain for about an hour, then transfer the mix to a tea towel. Squeeze out as much liquid as possible, then put the mix back into the food processor, now fitted with the steel blade. It's important to remove as much liquid as possible from the cucumbers, or you will end up with a watery mess.

Add the cream cheese, salt, pepper, and hot sauce and process until smooth. Add the food coloring a drop at a time to create a cucumbery green tint.

Scoop the benedictine into a cowl, cover, and refrigerate until ready to use. The benedictine will keep, covered in the fridge, for 3 days.

Makes 1 ½ cups