BEST BENEDICTINE SPREAD
This Louisville staple is an easy and refreshing cucumber spread or dip and can be served with almost anything you could imagine. Dipping club crackers or pita and French bread toast points are favorites, but carrot sticks and pretzels are great too. We use it for cucumber sandwiches, spread it onto our BLTs, and use it as a sauce on poached salmon. You can serve it immediately or refrigerate it to firm up and let the flavors meld.
Provided by Heather
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
- Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.
Nutrition Facts : Calories 84 calories, Carbohydrate 1.8 g, Cholesterol 24.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 67.9 mg, Sugar 0.1 g
KENTUCKY BENEDICTINE
Provided by Trisha Yearwood
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Grate the unpeeled cucumbers on a box grater. Wrap in a kitchen towel and wring out any excess liquid.
- Combine the cream cheese, sour cream, lemon juice and hot sauce in a food processor and process until smooth. Season with salt and pepper. Add the cucumbers, chives, parsley, dill and scallions and pulse, stopping to scrape down the sides several times, until pale green and almost smooth. Refrigerate until chilled, at least 1 hour.
- Spread the Benedictine on the zucchini and squash slices and garnish with reserved dill fronds.
BENEDICTINE SPREAD
This recipe is yummy, not healthy, but I wanted an authentic tea party recipe as I'm having one for a recuperating friend. I'll make it gluten-free vegan (GFV) and a bit healthier by using GFV "cream cheese", halving the salt, omitting the food coloring, and serving it on GF bread. The original recipe comes from Louisville's Courier-Journal: "The famous cucumber spread was, of course, created by one of our city's most famous residents, Jennie C. Benedict. Setting the highest of culinary standards, "Miss Jennie" was also a successful businesswoman, a writer who for a time served as editor of The Courier-Journal's Household section, and an important community volunteer. ... Probably the most intriguing recipe of all is that which keeps Miss Jennie's name on Louisville lips. Here is the version supplied by cookbook author and former Courier-Journal food editor Ronni Lundy. It is the one that Jennie C. Benedict would most likely have included in her book."
Provided by Netgirls Healthy Co
Categories Lunch/Snacks
Time 1h15m
Yield 1 tray of sandwiches
Number Of Ingredients 6
Steps:
- To get the juice, peel and grate a cucumber, then wrap in a clean dish towel and squeeze juice into a dish.
- Discard pulp.
- Do the same for the onion.
- Mix all ingredients with a fork until well blended. Using a blender will make the spread too runny.
Nutrition Facts : Calories 777.4, Fat 77.8, SaturatedFat 43.8, Cholesterol 249.9, Sodium 3054.8, Carbohydrate 9.3, Sugar 7.3, Protein 13.5
BENEDICTINE SANDWICH SPREAD
Provided by Food Network
Number Of Ingredients 7
Steps:
- Place cream cheese in a bowl and mash with a fork until smooth. Wrap cucumber in cheesecloth, then squeeze out and discard juice. Add cucumber to cream cheese and mix thoroughly. Wrap onions in cheesecloth and squeeze juice into cream cheese mixture, then discard onions. Mix mayonnaise and Tabasco sauce into cream cheese mixture. Season to taste with salt, then add 1 drop food coloring and mix well. Serve on thinly sliced white sandwich bread, topped with another slice of bread, trimmed, and cut into finger sandwiches.
BENEDICTINE DIP
Steps:
- Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning. Serve with crudite.
BENEDICTINE
Provided by Damaris Phillips
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Grate the cucumber on the large holes of a box grater. Allow to drain in a layer of cheesecloth in a mesh strainer fitted over a bowl. Squeeze to remove excess liquid.
- Meanwhile, combine the cream cheese and mayonnaise in a large bowl and mix with a rubber spatula until smooth. Add the cucumber and onion and mix until combined. Season with salt and pepper. Cover and refrigerate for 1 hour.
BENEDICTINE CHEESE SPREAD
My sisiter-in-law Carol is the best cook I have ever met. This is one of the dips she serves at her yearly derby party. She serves it with crackers but you can also make finger sandwiches or use as a stuffing for celery.
Provided by Melaine
Categories Spreads
Time 30m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Finely grind cucumber pulp. Place in a piece of cheesecloth and press out juice until pulp is fairly dry. In a mixing bowl mash cheese with a fork. Work cucumber pulp into cheese, add onion, salt and Tabasco sauce. Add enough mayonaise to make a smooth, easy to spread filling. Add just enough food coloring to make cheese a pale green.
Nutrition Facts : Calories 60, Fat 5.4, SaturatedFat 2.6, Cholesterol 14.7, Sodium 128.9, Carbohydrate 2.3, Fiber 0.1, Sugar 1.1, Protein 0.9
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