When I was first asked to bring Benedictine to a gathering, my mind went to Benedictine and Brandy...okay, I can do that! Then, I received the recipe and did some reading about this delightful sandwich spread or dip and realized I wasn't in charge of a drink. Not being from the South, I had no idea that this was a sandwich spread that is popular in Louisville and often served on toast with bacon or tomato...sounds good! Benedict's was the home of Benedictine and made famous by caterer and cookbook writer, Jennie Carter Benedict at the end of the nineteenth century. Louisvillians have created their own versions over the years and it is a mainstay at a Kentucky Derby get-together.
It's quite simple and can be used as a sandwich spread or as a dip, it just has to be green! For the evening, it was a dip served with an array of fresh vegetables.
1 large cucumber
8 ounces cream cheese, softened
2 Tbsp grated onion (I used a sweet onion.)
1/4 tsp salt
1 Tbsp mayonnaise
2 Tbsp chopped fresh dill (optional)
dash of green food coloring
Pare, grate and drain cucumber in a fine mesh sieve. Squeeze the juice from the cucumber periodically as it drains. Combine cucumber with the remaining ingredients in a food processor.
Serve as a sandwich made with white bread, crusts removed and cut into triangles. Or, thin with sour cream to make a dip and serve with vegetables. (I felt the consistency was fine and did not add any sour cream. I used a very large English cucumber which may have had an effect on the dip's consistency.)
I am sharing today at On the Menu Monday hosted by Yvonne at Stone Gable, Full Plate Thursday hosted by Miz Helen's County Cottage, and Foodie Friday hosted by Michael at Rattlebridge Farm.