Benedictine Spread

Let me introduce you to Kentucky’s best-kept secret – Benedictine Spread! This creamy, cucumber-infused delight has been gracing Louisville tea parties and Derby Day celebrations since the early 1900s. One bite of this vibrant green spread and you’ll understand why Southerners have been keeping this recipe in their family collections for generations.

The magic of Benedictine lies in its perfect balance of cool cucumber, tangy cream cheese, and the subtle bite of green onions. Originally created by caterer Jennie Benedict, this spread manages to be simultaneously sophisticated and comforting – elegant enough for fancy gatherings yet simple enough to whip up for a quick snack. The signature pale green color (traditionally enhanced with a drop of food coloring) makes it instantly recognizable at any Kentucky gathering.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon mayonnaise (or 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

Steps

1. Prepare the cucumber: Peel cucumber and split lengthwise down the middle. Using a spoon, carefully remove all seeds before finely chopping. This prevents excess moisture from making your spread watery. For best results, chop the cucumber into 1/8-inch pieces for ideal texture.
2. Mix the base: In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, salt, pepper, dill weed and cayenne with an electric mixer on medium speed for 1-2 minutes until completely smooth and fluffy. Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Add the vegetables: Gently fold in the chopped cucumber, green onion and food coloring using a rubber spatula or wooden spoon. Mix just until evenly distributed – about 30 seconds – to maintain texture. Over-mixing will release too much moisture from the vegetables.
4. Chill before serving: For best flavor development, cover the spread and refrigerate for at least 30 minutes (or up to 24 hours) before serving. This allows the flavors to meld together perfectly.
5. Serve: Enjoy with your favorite crackers or make into sandwiches. When making tea sandwiches, remove the crusts from white bread, then flatten each slice with a rolling pin before spreading with 1-2 tablespoons of Benedictine. Cut into triangles or fingers for an elegant presentation.

Smart Swaps

• Greek yogurt instead of sour cream (1:1 ratio) – adds protein and tanginess with fewer calories
• Neufchâtel cheese instead of regular cream cheese – provides the same texture with 1/3 less fat
• Skip the food coloring and add 1 tablespoon finely chopped fresh parsley for natural color
• Try 1/4 teaspoon garlic powder instead of cayenne for a different flavor profile

Make It Diabetes-Friendly

• Use reduced-fat cream cheese to lower the fat content without sacrificing creaminess
• Replace mayonnaise with additional 2 tablespoons Greek yogurt to reduce calories and increase protein
• Skip the food coloring completely – it adds no nutritional value
• Serve with cucumber rounds or bell pepper slices instead of crackers to reduce carbs by approximately 15g per serving
• If making sandwiches, use 100% whole grain thin-sliced bread (approximately 9g net carbs per slice versus 15g in white bread)

Pro Tips

• For the driest cucumber possible, after chopping, place in a clean kitchen towel and gently squeeze to remove excess moisture
• Let cream cheese come to room temperature for at least 30 minutes before mixing for the smoothest texture
• Make up to 3 days ahead and store in an airtight container in the refrigerator
• Freezing is not recommended as the cucumber and green onion will change texture when thawed