KENTUCKY BENEDICTINE SPREAD
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 It was originally made for cucumber sandwiches and only the juice of the cucumber and the onion was used in the recipe.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.
Kentucky Benedictine spread simple ingredients:
Cream cheese
Mayonnaise or could use Miracle Whip
Sour cream
Cucumber
Green onion
Salt
Black pepper
Dill weed
Pinch cayenne (optional)
Green food coloring
We always get asked what type of mayonnaise we prefer…we always use Duke’s. I have also made this with and English Cucumber and not peeled it and it was just as good. This spread is one you will make again and again. It’s perfect for a bridal shower! This spread is good the next day so you can easily make it a day in advance.
Full printable recipe in recipe card below.
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Kentucky Benedictine Spread
Ingredients
- 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
Instructions
- 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.
Notes
Don’t forget to pin Kentucky Benedictine spread.
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Great idea to scoop out the seeds and middle, where most of the liquid is. Be careful on the onion, use smaller ones and the white only, I used only 1/3 cup and it overpowers the cucumber. I used the entire English cucumber to try to balance out the onion. I’d also do 1/4 t salt, then taste from there.
How much of the green onion do we use? New at cooking! Thank you
The recipe clearly states to add 1/2 cup of chopped green onion. Thanks!
I believe she was asking if she is to use any of the green part of the green onion.
We just use the actual onion, but you can use the chives if you like.
If you want milder, use only the white part. The further green you go, the stronger the flavor.
I have a huge harvest of cucumbers this year- I always assumed Benedictine required straining or some excessive prep…this was so super easy, I modified with low fat sour cream, low fat cream cheese, and low fat Mayo (somewhat weight watchers friendly). What an excellent recipe!! Brings back so many memories of my childhood summers here in KY- thanks for sharing!
love theses recipes look forward to receiving them
Love these recipes! I plan to use most of them.norma