Best Kentucky Benedictine Spread Recipes
KENTUCKY BENEDICTINE SPREAD
Steps:
- Grate or finely chop cucumber. Toss with salt and allow to drain in a mesh seive in the refrigerator for at least 2 hours, preferably overnight. After draining, press salted cucumber with the back of a spoon to remove any additional moisture. In a medium bowl, combine the cucumber and softened cream cheese until well blended and smooth. Stir in onion, pepper, garlic and Worcesteshire sauce, and adjust spices to taste. Chill for at least another hour before serving to allow the flavors to mingle. Fresh, finely minced onion and garlic may be substituded for the dehydrated spices. However, use sparingly, as the flavor can overpower the cucumber.
KENTUCKY BENEDICTINE SPREAD OR DIP
This recipe was created by Jennie Carter Benedict, a cookbook author, caterer, and restaurateur. She operated a Louisville restaurant and tea room, Benedict's, in the early 20th century. I located this recipe on About.com presented by Diana Rattray, Southern Food Expert. It is also manufactured & can be found in a variety of Louisville grocery stores. Not sure, if available statewide. Often looked for at Derby time. This is one of my favorite spreads/dips!
Provided by Sharon Colyer @Cmom02
Categories Vegetable Appetizers
Number Of Ingredients 7
Steps:
- Peel cucumber and scrape out seeds. Grate cucumber coarsely. Put grated cucumber in the bowl of a food processor with remaining food ingredients. Pulse, until smooth. Then, add a drop or two of green food coloring, to reach desired shade of green. Alternatively, mix the ingredients with an electric mixer.
- Spread on sandwich bread, or use it for canapes. Thin with sour cream, if too thick, to make a dip for vegetables or crackers. Makes about 2 cups.
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