Benedictine Spread Recipe
Benedictine Spread Recipe photo by Taste of Home

Benedictine Spread Recipe

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This version of a traditional, Kentucky cucumber spread comes from our Test Kitchen. Serve it as an appetizer dip or sandwich filling.—Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:14 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 14 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon dill weed
  • 1 drop green food coloring, optional
  • 3/4 cup finely chopped peeled cucumber, patted dry
  • 1/4 cup finely chopped onion
  • Pita bread wedges or snack rye bread

Nutritional Facts

2 tablespoon: 66 calories, 6g fat (4g saturated fat), 18mg cholesterol, 96mg sodium, 1g carbohydrate (trace sugars, trace fiber), 1g protein Diabetic Exchanges:1 fat


  1. In a small bowl, combine the cream cheese, mayonnaise, salt, white pepper, dill and food coloring if desired; beat until smooth. Stir in cucumber and onion. Cover and refrigerate until serving. Serve with pita or snack rye bread. Yield: 1-3/4 cups.
Originally published as Benedictine Spread in Taste of Home's Holiday & Celebrations Cookbook Annual 2006

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Reviewed Jan. 16, 2014

"We liked it! Different from the dips we're used to, bu certainly good!"

Reviewed Apr. 28, 2013

"Real benedictine has no mayo, no dill, no pulp of onion or cucumber, just the juice, and lots of it. Paul's market has the most authentic version in their deli case."

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