Benedictine Dip Recipe
Benedictine Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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. —Taste of Home Test Kitchen
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Directions

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): 51 calories, 5g fat (3g saturated fat), 15mg cholesterol, 105mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 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
  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

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