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.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

If you use the green variety of Tabasco(R), you may be able to skip the green food coloring.

Nutrition Facts

84 calories; protein 2g 4% DV; carbohydrates 1.8g 1% DV; fat 7.9g 12% DV; cholesterol 24.6mg 8% DV; sodium 67.9mg 3% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/23/2013
Thirty years ago we moved to Texas from Louisville. No one here had ever heard of Benedictine...a Louisville staple! I've made this recipe several times and it is always a hit at parties. Thanks for sharing!! Read More
(8)

Most helpful critical review

Rating: 3 stars
12/28/2015
I will admit that I've never had Benedictine spread before, so I could be that the recipe is fine but I don't like Benedictine spread. My family and I didn't care for the almost grainy texture of the cucumber in the spread. Read More
(2)
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/23/2013
Thirty years ago we moved to Texas from Louisville. No one here had ever heard of Benedictine...a Louisville staple! I've made this recipe several times and it is always a hit at parties. Thanks for sharing!! Read More
(8)
Rating: 5 stars
07/27/2013
This is just awesome! You can use up some of your cucumbers here!:) great with wheat thins carrots and BLT's. Read More
(5)
Rating: 3 stars
12/28/2015
I will admit that I've never had Benedictine spread before, so I could be that the recipe is fine but I don't like Benedictine spread. My family and I didn't care for the almost grainy texture of the cucumber in the spread. Read More
(2)
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Rating: 5 stars
08/09/2018
made with fresh dill, regular (large) cucumbers and scooped out the seeds. First time trying benedictine and I'm now addicted. Read More
(2)
Rating: 5 stars
08/12/2014
Grew up in Louisville and my Mother made this often. She always used a box grater but this is easier. Great! Read More
(1)
Rating: 4 stars
08/11/2013
Needed to use up some cucumbers and all I had was cottage cheese. Followed the recipe and used cottage cheese instead of cream cheese--it turned out really tasty. I will definitely use it on crackers and with carrots. I'm sure the consistency would be better with cream cheese but it tastes really good. Read More
(1)
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Rating: 5 stars
08/18/2019
This was the best Benedictine I have made, the wife absolutely loved it. It was as good as what is served in the Derby Café at Churchill Downs. Highly recommended. Read More
(1)
Rating: 5 stars
03/13/2015
This was really good. Next time I might whip the cream cheese for a smoother consistency. Read More
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