Kentucky Benedictine Spread
Benedictine is the name of a French liqueur, but if you travel to Kentucky the word takes on a very different meaning: a savory and creamy cucumber-based spread. Easy, quick, and simple, this spread is made from cream cheese and mayonnaise with a little sharpness from grated onion and plenty of cooling crisp cucumber.
Jennie Carter Benedict, a caterer, restaurateur, and cookbook author from Louisville, Kentucky, is credited with the invention of Kentucky Benedictine spread around the turn of the 20th Century. While benedictine is not common across the US, it is very much alive and well within Kentucky, where it is offered at many restaurants and can even be purchased at grocery stores.
Benedictine is remarkably easy to prepare—all the ingredients are simply mixed together in a bowl. The only trick to making it is to squeeze as much liquid as possible from the grated cucumber. Otherwise, your spread will be too loose. Oh, and go easy on the food coloring (if you’re using it at all). One teeny drop is all you need to give the spread an appetizing light green hue.
While Benedictine was originally created as a sandwich filling, it can also serve as a dip for vegetables like baby carrots and celery sticks. Or serve it with crackers for spreading or pita chips for dipping.
- 1 large English cucumber, peeled and grated on largest holes of box grater (2 cups)
- 1 (8-ounce) package cream cheese, softened
- 3 tablespoons mayonnaise
- 1 tablespoon grated sweet onion
- 1/2 teaspoon hot sauce
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- Green food coloring, optional
- Finely chopped fresh chives