BENEDICTINE

Benedictine image

Benedictine, a quintessential Louisville, Ky., dish, is a cream-cheese-and-cucumber spread named for Jennie Benedict, the turn-of-the-20th century caterer who created it. Use it as a sandwich spread or dip but also as a filling for cocktail puffs or endive spears.

Provided by Regina Schrambling

Time 45m

Yield About 2 cups

Number Of Ingredients 7

Ingredients

1 medium cucumber
1 8-ounce package, plus 1 3-ounce package, cream cheese, softened
2 to 3 scallions, finely minced
2 to 3 dashes Tabasco sauce
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper
2 tablespoons mayonnaise

Steps:

Peel the cucumber, slice it in half lengthwise and scrape out the seeds with a spoon. Using the coarse side of a hand grater, shred the flesh. Place in a kitchen towel and squeeze out excess moisture.
Place the grated cucumber and the cream cheese in the bowl of an electric mixer. Beat on medium speed until light and fluffy. Beat in two scallions, then season with Tabasco, salt and pepper. Taste and add more scallion if you like. Beat in the mayonnaise.
Transfer to a covered bowl and chill for a half-hour to allow the flavors to blend. Serve with crudités, chips or crackers, or pipe into endive leaves or cocktail cream puffs, or use as a sandwich spread.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 208 milligrams, Sugar 2 grams