Joleans Simple Benedictine Dip Recipes

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JOLEAN'S SIMPLE BENEDICTINE DIP

This was a favorite of my Mom's....We kids liked to dip Ruffles potato chips in this, but my Mom used to spread it on buttery crackers...Usually, after a party (specifically Kentucky Derby parties), the next day I'd see my Mom spooning this onto a little plate and eating it just by itself! So tasty....So fresh!!! YUM!

Provided by Stacky5

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7



Jolean's Simple Benedictine Dip image

Steps:

  • Mix sour cream with cream cheese. Add vinegar, celery salt, chives, and 1-2 drops food coloring.
  • Fold in the finely chopped cucumber.
  • Chill for at least 1 hour.

Nutrition Facts : Calories 221.9, Fat 21.3, SaturatedFat 13.3, Cholesterol 58.5, Sodium 133.3, Carbohydrate 4.5, Fiber 0.3, Sugar 1, Protein 4.4

1/2 pint sour cream (I prefer sour cream) or 1/2 pint yogurt (I prefer sour cream)
1 (8 ounce) package cream cheese, softened
1 teaspoon white vinegar
2 teaspoons celery salt
2 tablespoons chopped chives
1 medium cucumber, peeled and finely chopped (approxmately 1 1/2 cups)
green food coloring

DILL BENEDICTINE DIP

Provided by Damaris Phillips

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 8



Dill Benedictine Dip image

Steps:

  • Grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in dampened cheesecloth and squeeze to remove as much liquid as possible.
  • Combine the cream cheese, yogurt and mayonnaise in a stand mixer fitted with the paddle attachment. Mix until smooth, about 1 minute. Add the cucumber, red onion and dill, and mix until combined, another 30 seconds. Season with salt and pepper. Scrape into a serving bowl, cover and refrigerate for 1 hour.
  • Serve with crudites and/or crackers.

1 large cucumber, peeled and seeded
8 ounces cream cheese, softened
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
3 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper
Serving suggestions: baby carrots, bell pepper strips, breakfast radishes, whole-grain crackers

BENEDICTINE DIP

Provided by Food Network

Categories     appetizer

Time 50m

Yield 1 1/2 cups

Number Of Ingredients 9



Benedictine Dip image

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.

1 large cucumber, peeled
8 ounces cream cheese, softened
2 tablespoons grated onion
1/4 teaspoon salt
1 tablespoon mayonnaise
1/8 cup sour cream
Dash green food coloring, optional
2 tablespoons chopped fresh dill
Accompaniments: trimmed baby carrots and sugar snap peas, blanched, raw, trimmed baby radishes

KENTUCKY DERBY BENEDICTINE DIP

This spread can be used as a dip or sandwiches and canapes. It was made popular at Louisville's Benedict's Restaurant earlier in this century for the Kentucky Derby.

Provided by pink cook

Categories     Spreads

Time 15m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 10



Kentucky Derby Benedictine Dip image

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 dillweed. Taste for seasoning.
  • Serve with vegetable crudites as baby carrots, broccoli, cauliflower, celery, grape tomatoes, sugar snap peas; or white and blue con tortilla or pita bread chips.

1 large English cucumber, peeled and seeded
1 (8 ounce) package light cream cheese, softened
2 tablespoons onions, minced
1/4 teaspoon salt
1 tablespoon light mayonnaise
1 tablespoon light sour cream
1 dash green food coloring (optional)
2 tablespoons fresh dill weed, snipped
vegetables, crudites
crackers, tortilla or pita bread chips

BENEDICTINE DIP

Benedictine is a creamy spread studded with chopped cucumbers. It was named in honor of Jennie Carter Benedict, a chef and restaurateur from Louisville, Kentucky, who created the condiment at the turn of the 20th century. Originally used for cucumber sandwiches, Benedictine is now commonly enjoyed as a cold dip for chips or spread on crackers. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-3/4 cups.

Number Of Ingredients 11



Benedictine Dip image

Steps:

  • In a small bowl, combine the cheeses, parsley, mayonnaise, salt, cayenne, pepper and food coloring if desired; beat until smooth. Stir in cucumber and onion. Chill until serving. Serve with crackers.

Nutrition Facts : Calories 51 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 105mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

4 ounces cream cheese, softened
1 log (4 ounces) fresh goat cheese
2 tablespoons minced fresh parsley
1 tablespoon mayonnaise
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 drop green food coloring, optional
3/4 cup finely chopped peeled cucumber, patted dry
1/4 cup finely chopped green onions
Assorted crackers

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