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Benedictine Spread Is a Kentucky Derby Classic—Here's How to Make It

Benedictine Spread Is a Kentucky Derby Classic—Here's How to Make It
Prep Time:
0 mins
Total Time:
15 mins
Servings:
16

Benedictine Spread is a cucumber and cream cheese mixture that can be served as a dip or spread on sandwiches and canapes. It's often served at Kentucky Derby parties. Here's how to make Benedictine Spread including our Test Kitchen's secret to achieving the signature green color.

What Is Benedictine Spread?

The original cucumber and cream cheese sandwich spread recipe was created by Kentucky chef and cookbook author, Jennie Carter Benedict, who operated a successful restaurant and tea room in Louisville. You can find Benedict's regional Southern recipes in her beloved Blue Ribbon Cookbook, which was originally published in 1902.

Kentucky Benedictine Dip Ingredients

Some recipes for Benedictine Spread call for green food coloring. Our Test Kitchen chose to color the dip naturally with fresh herbs like dill and chives. If you want more green color, you can add a dash of food dye.

  • Cucumber: You'll need one large cucumber for this dip recipe. For the best texture, grate it finely.
  • Salt: Sprinkling the grated cucumber with salt and letting it sit helps remove excess moisture and keeps the finished dip from being watery. Once you've mixed up the dip, add more salt to taste.
  • Cream Cheese: Let your package of cream cheese soften before adding it to the other ingredients.
  • Sour Cream: Choose your favorite sour cream. You can swap in low-fat versions if you prefer.
  • Mayo: Just two tablespoons of mayo gives the spread an extra-creamy texture.
  • Herbs: A combination of fresh dill and chives flavor the spread and provide the unmistakable green color.

How to Make Benedictine Spread

A food processor makes quick work of this Benedictine Dip recipe. Here's how to make a batch at home.

  1. Prep the Cucumbers: After shredding the cucumbers, place them in a fine mesh sieve. Sprinkle them with 1/4 tsp. of salt and let drain.
  2. Mix the Spread: In a food processor, add the remaining ingredients and blend until smooth.
  3. Add Cucumber: Add the drained cucumber to the processor and pulse until just mixed.

How to Serve Benedictine Cucumber Spread

There are many ways to serve Benedictine Spread. For a Kentucky Derby party, we like to serve it with crackers, fresh veggies, and chips. To make a sandwich, spread 2 Tbsp. each on two pieces of white bread, top one half with 4 to 5 thin slices of cucumber and top with other piece of bread. Cut off crusts and cut into triangles.

How to Store Benedictine Spread

Cover and store the spread in the refrigerator for up to 3 days. Stir well before serving.

Ingredients

  • 1 large cucumber (14 oz), peeled and finely grated

  • 1/4 plus 1/8 teaspoon salt, divided

  • 1 8-ounce package cream cheese, softened

  • 1/4 cup sour cream

  • 2 tablespoons mayonnaise

  • 2 tablespoons chopped dill

  • 2 tablespoons chopped chives

Directions

  1. Transfer grated cucumber to a fine mesh sieve and sprinkle with 1/4 tsp. salt, let drain for 5 minutes. Squeeze out as much moisture as possible.

  2. Meanwhile, combine cream cheese, sour cream, mayonnaise, onion, dill, chives, and remaining 1/8 tsp. salt in a food processor.

  3. Cover and process until well combined. Add in cucumber and pulse, until fully combined.

  4. Serve with fresh vegetables or crusty bread.

Nutrition Facts (per serving)

72 Calories
7g Fat
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 72.3
% Daily Value *
Total Fat 6.9g 9%
Saturated Fat 3.4g 17%
Cholesterol 17.2mg 6%
Sodium 90.2mg 4%
Total Carbohydrate 1.9g 1%
Dietary Fiber 0.1g 0%
Total Sugars 1.1g
Protein 1.2g 2%
Vitamin D 0mcg 0%
Vitamin C 1mg 1%
Calcium 22mg 2%
Iron 0.1mg 1%
Potassium 61.6mg 1%
Fatty acids, total trans 0g
Vitamin D 0.1IU
Alanine 0g
Arginine 0.1g
Ash 0.4g
Aspartic acid 0.1g
Caffeine 0mg
Carotene, alpha 2.9mcg
Choline, total 6.6mg
Copper, Cu 0mg
Cystine 0g
Energy 303.3kJ
Fluoride, F 0.3mcg
Folate, total 3.8mcg
Glutamic acid 0.3g
Glycine 0g
Histidine 0g
Isoleucine 0.1g
Leucine 0.1g
Lysine 0.1g
Methionine 0g
Magnesium, Mg 5.1mg
Manganese, Mn 0mg
Niacin 0mg
Phosphorus, P 24.5mg
Pantothenic acid 0.2mg
Phenylalanine 0.1g
Phytosterols 3.5mg
Proline 0.1g
Retinol 47.6mcg
Selenium, Se 1.5mcg
Serine 0.1g
Starch 0.3g
Theobromine 0mg
Threonine 0g
Vitamin E (alpha-tocopherol) 0.2mg
Tryptophan 0g
Tyrosine 0.1g
Valine 0.1g
Vitamin A, IU 222.4IU
Vitamin A, RAE 50.7mcg
Vitamin B-12 0mcg
Vitamin B-6 0mg
Vitamin K (phylloquinone) 8mcg
Water 34.5g
Zinc, Zn 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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