KENTUCKY BENEDICTINE SPREAD

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Kentucky benedictine spread was invented during the 20th century by a caterer, Jennie Carter Benedict. from Louisville, Kentucky.  It was originally made for cucumber sandwiches and only the juice of the cucumber and the onion was used in the recipe.  Today, it is made like the creator made it and it is also made using the cucumber and onion instead of just the juice.  My family loves this spread on any kind of cracker and we always have it during the Kentucky derby.  Kentucky benedictine spread is wonderful for any party, gathering or tea party.  It is famous throughout the South as a finger sandwich spread that was served at luncheons, teas and card parties.  It was usually served on white bread made into rounds or triangles with the crust cut off.  You would trim the crust for the triangles and use a biscuit cutter to make the rounds from two pieces of white bread.  This spread keeps for several days in the refrigerator and the recipe could be doubled for a crowd.  Make this spread and celebrate the derby this year.  You might also like to check out our recipe for Woodford pudding which dates back to 1875.

1 (8 ounce) package cream cheese, softened

1 tablespoon mayonnaise or could use Miracle Whip

1/4 cup sour cream

1/2 cup finely chopped cucumber

1/2 cup chopped green onion

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon dill weed

Pinch cayenne (optional)

1 to 2 drops green food coloring

Peel cucumber and split lengthwise down the middle.  Take a spoon and remove the seeds before chopping. Mix together the cream cheese, mayonnaise, sour cream, salt, pepper, dill weed and cayenne with a mixer.  Fold in the chopped cucumber, green onion and food coloring and mix with a spoon.  Makes about 1 1/2 cups.  Enjoy with your favorite crackers or make into sandwiches as pictured in the photo below. When making sandwiches, once you remove the crust, flatten the bread with a rolling pin before adding the spread.

 

Don’t forget to pin Kentucky benedictine spread. 

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