May 01, 2019

Recipe: Benedictine Spread or Dip

No Kentucky Derby party is complete without this homegrown classic, invented by famous Louisville caterer Jennie Benedict (1860-1928). Use this benedictine spread recipe to make tea sandwiches with the crusts cut off, or eat it as a dip with crackers. The best part? Compared to so many of our favorite party foods, Benedictine is relatively low in calories.


1 large cucumber
1 small onion
8 ounces low-fat cream cheese, softened
1 tablespoon mayonnaise
¼ teaspoon salt
2-3 drops green food coloring
Sour cream if needed to thin mixture


  1. Peel the cucumber, remove seeds and either put it in a blender or shred it manually into fine pieces.
  2. Peel and blend or chop the onion.
  3. Combine cucumber and onion with cream cheese, mayonnaise, salt and food coloring. Add additional mayonnaise or sour cream to reach desired consistency.

Note: Low-fat cream cheese works well but fat-free cream cheese does not. You may use nonfat plain yogurt instead of the cream cheese. If so, you may hold the mayo.

Serves 8.

Per serving: 96 calories; 8 g fat.

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