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.
- 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
- 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
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