Benedictine Dip

  4.2 – 8 reviews  • Southern Recipes
Total: 50 min
Prep: 25 min
Cook: 25 min
Yield: 1 1/2 cups

Ingredients

  1. 1 large cucumber, peeled
  2. 8 ounces cream cheese, softened
  3. 2 tablespoons grated onion
  4. 1/4 teaspoon salt
  5. 1 tablespoon mayonnaise
  6. 1/8 cup sour cream
  7. Dash green food coloring, optional
  8. 2 tablespoons chopped fresh dill
  9. Accompaniments: trimmed baby carrots and sugar snap peas, blanched, raw, trimmed baby radishes

Instructions

  1. Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning. Serve with crudite.

Nutrition Facts

Serving Size 1 of 3 servings
Calories 335
Total Fat 32 g
Saturated Fat 17 g
Carbohydrates 9 g
Dietary Fiber 1 g
Sugar 5 g
Protein 6 g
Cholesterol 84 mg
Sodium 459 mg

Reviews

Paul Marsh
Great dip and spread! Add garlic powder, white pepper, and Franks hot sauce (I put that umm, stuff on everything) I also used a little more grated onion.
Briana Bates
I made it for a small Derby party at home. It was pretty boring. Everyone tried it, but it was hardly touched.  It may be better as a condiment on tea sandwiches.
Christopher Castillo
My husband is from Louisville, KY and we always enjoyed ‘store bought’ benedictine. When we left Ft. Campbell, KY for Ft. Bliss, TX we could no longer find it in the store! Hands down, one of our favorite Appetizers!
Anthony Sheppard
I grew up in Louisville, Ky and enjoyed this as a child as a spread on finger sandwiches with white bread without the crusts. This recipe is very traditional and has a delicious, fresh cucumber flavor. 1 drop of green food color is essential or it wouldn’t be benedictine. I’m a private chef and my clients love it.
Stephanie Johnson
I bought some of this in the store for about $4. I looked on the website and found the recipe and this recipe turned out better than the store-bought! Delicious!
Shawna Long
This recipe has all the delicious flavors of a winner, but I object to any usage of “food coloring” (when it satisfied me to blender chop the cucumber skin)

 

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