Benedictine, a quintessential Louisville, Ky. dish, is a cream-cheese-and-cucumber spread named for Jennie Benedict, the turn-of-the-20th century caterer who created it. Use it as a sandwich spread or dip but also as a filling for cocktail puffs or endive spears. Serve with Mint Juleps for Kentucky Derby party.
Ingredients:
- 1 medium cucumber
- 1 8oz package, plus 1 3oz package, cream cheese, softened (11 oz)
- 2 to 3 scallions, finely minced
- 2 to 3 dashes Tabasco sauce
- ½ tsp salt, or to taste
- ¼ tsp freshly ground white pepper
- 2 Tab mayonnaise
Directions:
- Peel the cucumber.
- Slice it in half lengthwise.
- Scrape out the seeds with a spoon.
- Using the coarse side of a hand grater, shred the flesh.
- Place in a kitchen towel and squeeze out excess moisture.
- Place the grated cucumber and the cream cheese in the bowl
of an electric mixer. - Beat on medium speed until light and fluffy.
- Beat in two scallions.
- Season with Tabasco, salt and pepper.
- Taste and add more scallion if you like.
- Beat in the mayonnaise.
- Transfer to a covered bowl.
- Chill for a half-hour to allow the flavors to blend.
- Serve with crudités, chips or crackers.
Serves: Maks about 2 cups
Source: Regina Schrambling Updated April 10, 2025