Benedictine Spread

If you haven't visited Kentucky, it’s likely you’ve never come across (or even heard of) Benedictine Spread. The green-hued, cucumber-based concoction is a refreshing and herb-forward blend of cream cheese and sour cream to be enjoyed on bread or with crudité.

Learn how to make Benedictine Spread. While it has certainly become a Derby party staple, the flavorful dip can be made year-round for tailgates, house parties, picnics, and any type of get-together that demands a delicious and interactive appetizer.

Why Is It Called Benedictine Spread?

The historic recipe for Benedictine Spread was originally created by Jennie Carter Benedict, an iconic Kentucky restaurateur, cookbook author, and philanthropist. In addition to operating Jennie Benedict & Co, a much-acclaimed Louisville restaurant and tea room, Benedict also cooked for some of the early 20th century's most distinguished figures, such as President Theodore Roosevelt. 

Missing from Miss Benedict's Blue Ribbon Cookbook, published in 1902, is her recipe for Benedictine, her famed cucumber and cream cheese sandwich spread. Food historians aren’t sure if she wanted to keep it a secret, but an updated version of the famous cookbook (released in March 2022) now includes the famous recipe.

Ingredients for Benedictine Spread

In this recipe for Benedictine Spread, we forgo green food dye—often used to color this eye-catching dip—in favor of chives, which add natural color and a lovely onion flavor. Here's what else you'll need for this dip:

• English cucumber: Essential for the creamy cucumber spread. It adds cool flavor and helps make the dip a bit softer and more spreadable. Squeezing the excess liquid out of the cucumber keeps this dip creamy rather than watery.
• Cream cheese: Softened cream cheese is essential so you can easily mix this spread.
• Fresh chives: Chives help add the oniony flavor, and they give the spread a green hue.
• Sour cream: Thins the spread and adds a bit of tang.
• Kosher salt: Be sure to not skimp on the salt, which elevates the taste of each ingredient and prevents the dish from tasting too heavy.
• Ground white pepper: Black pepper is fine, too, but it'll give the spread a bit of a speckled appearance.
• Carrot sticks, celery sticks, cucumber spears: Pick from these (or your other favorites) for serving the spread. You can also use it to make a version of Benedictine Sandwiches.
  

How To Make Benedictine Spread

The full recipe for Benedictine Spread is below; here's a brief outline:

• Step 1. Grate the cucumber: Grate your cucumber, and then use a paper towel to squeeze out any excess moisture. Repeat as needed to remove as much moisture as possible.
• Step 2. Blend dip ingredients: Combine the cucumber with cream cheese, chives, sour cream, salt and pepper in a food processor and mix for about 60 seconds. This should yield a silky-smooth consistency that can easily be transferred to a serving bowl or applied directly to a bread slice with a knife.  

Ways To Serve Benedictine Spread

Benedictine Spread can be enjoyed on its own or used as a spread for cucumber sandwiches or canapes. Serve it as suggested with mixed vegetables or, for a twist, with radishes, which add a spicy element to the dish. You can also pair with the ever-faithful potato chips for an added crunch.

The dish is best served cold to maintain the bright and refreshing notes of the cucumber, so keep it refrigerated or chilled over ice.

What Makes Benedictine Spread Green?

Though the original recipe requires a few drops of green food coloring to give it a neon, almost artificial-looking appearance, we’ve swapped the dye for chives to preserve its color in a more natural way.

How To Store Benedictine Spread

Due to the spread's high dairy content, avoid freezing any leftovers—the texture will become rubbery, watery, and gritty when reheated or left to thaw. 

You can, however, store the dip in an airtight container to be refrigerated and enjoyed for up to three days.

Editorial contributions by Joey Skladany.