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Benedictine Dip Recipe
Benedictine Dip Recipe photo by Taste of Home
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Benedictine is a creamy spread studded with chopped cucumbers. It was named in honor of Jennie Carter Benedict, a chef and restaurateur from Louisville, Kentucky, who created the condiment at the turn of the 20th century. Originally used for cucumber sandwiches, Benedictine is now commonly enjoyed as a cold dip for chips or spread on crackers.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:14 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 14 servings

Ingredients

  • 4 ounces cream cheese, softened
  • 1 log (4 ounces) fresh goat cheese
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 1 drop green food coloring, optional
  • 3/4 cup finely chopped peeled cucumber, patted dry
  • 1/4 cup finely chopped green onions
  • Assorted crackers

Nutritional Facts

2 tablespoons (calculated without crackers) equals 51 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 105 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a small bowl, combine the cheeses, parsley, mayonnaise, salt, cayenne, pepper and food coloring if desired; beat until smooth. Stir in cucumber and onion. Chill until serving. Serve with crackers. Yield: 1-3/4 cups.
Originally published as Benedictine Dip in Fresh Home Spring 2011

Nutritional Facts

2 tablespoons (calculated without crackers) equals 51 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 105 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

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