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
- Peel the cucumber, remove seeds and either put it in a blender or shred it manually into fine pieces.
- Peel and blend or chop the onion.
- 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.
Per serving: 96 calories; 8 g fat.
You can cook food you love while sticking to your healthy eating goals. Check out these recipes to get started.