This Louisville institution is a simple and reviving cucumber spread or dip that goes well with just about anything. Favorites include pita and French bread toast points or club crackers for dipping, but carrot sticks and pretzels are also delicious. We spread it on our BLTs, add it to cucumber sandwiches, and drizzle it over poached salmon. You can either serve it right away or chill it to let the flavors merge and the texture firm up.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 English cucumbers – peeled, seeded, and cut into 2-inch chunks
- 2 tablespoons minced white onion
- 1 (8 ounce) package cream cheese, softened
- ½ teaspoon dried dill
- 1 dash hot pepper sauce (such as Tabasco®), or to taste
- 1 drop green food coloring, or as needed (Optional)
- cayenne pepper, or to taste
Instructions
- Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
- Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.
- If you use the green variety of Tabasco, you may be able to skip the green food coloring.
Nutrition Facts
| Calories | 84 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 68 mg |
| Sugars | 0 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe. My guests have raved about it. I am getting ready to make another batch because once it’s made, it’s all gone in just a couple of days. It’s simply irresistible 🙂
This was the best Benedictine I have made, the wife absolutely loved it. It was as good as what is served in the Derby Café at Churchill Downs. Highly recommended.
made with fresh dill, regular (large) cucumbers and scooped out the seeds. First time trying benedictine and I’m now addicted.
I will admit that I’ve never had Benedictine spread before, so I could be that the recipe is fine but I don’t like Benedictine spread. My family and I didn’t care for the almost grainy texture of the cucumber in the spread.
This was really good. Next time I might whip the cream cheese for a smoother consistency.
Grew up in Louisville and my Mother made this often. She always used a box grater but this is easier. Great!
Needed to use up some cucumbers and all I had was cottage cheese. Followed the recipe and used cottage cheese instead of cream cheese–it turned out really tasty. I will definitely use it on crackers and with carrots. I’m sure the consistency would be better with cream cheese, but it tastes really good.
This is just awesome! You can use up some of your cucumbers here! 🙂 great with wheat thins, carrots, and BLT’s.
Thirty years ago we moved to Texas from Louisville. No one here had ever heard of Benedictine…a Louisville staple! I’ve made this recipe several times and it is always a hit at parties. Thanks for sharing!!