📝 About This Recipe
A storied jewel of Kentucky cuisine, this vibrant green spread was invented by tea room proprietor Jennie Benedict in early 20th-century Louisville. It features a refreshing base of cool cucumber and sharp onion folded into velvet-smooth cream cheese, creating a profile that is simultaneously earthy, crisp, and creamy. Perfect for Derby Day or a refined afternoon tea, this spread is a celebration of Southern hospitality and simple, elegant flavors.
🥗 Ingredients
The Vegetable Base
- 1 large English Cucumber (peeled and seeded)
- 1 small Yellow Onion (peeled and halved)
- 1 tablespoon Fresh Dill (finely minced)
- 1 tablespoon Fresh Chives (finely snipped)
The Creamy Core
- 16 ounces Cream Cheese (full-fat, softened to room temperature)
- 2 tablespoons Sour Cream (for added tang and silkiness)
- 1 tablespoon Mayonnaise (Duke's or Hellmann's preferred)
Seasoning & Finish
- 1/2 teaspoon Kosher Salt (plus more for draining cucumbers)
- 1 pinch Cayenne Pepper (for a subtle back-end warmth)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1-2 drops Green Food Coloring (optional, for the traditional 'vintage' look)
👨🍳 Instructions
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1
Prepare the cucumber by peeling it completely and slicing it lengthwise. Use a small spoon to scrape out all the seeds, as these contain excess moisture that will make the spread runny.
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2
Grate the cucumber and the onion using the small holes of a box grater into a fine mesh sieve set over a bowl.
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3
Sprinkle a pinch of salt over the grated vegetables and let them sit for 10 minutes to draw out the juices.
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4
Using a clean kitchen towel or cheesecloth, gather the grated cucumber and onion and squeeze with all your might. You want to extract as much liquid as possible until the pulp is quite dry.
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5
In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese until it is light, airy, and free of lumps.
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6
Add the sour cream and mayonnaise to the cream cheese and continue to whip until the mixture is perfectly smooth.
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7
Fold in the dried cucumber and onion pulp, ensuring they are evenly distributed throughout the cream cheese base.
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8
Add the minced dill, snipped chives, kosher salt, black pepper, and the pinch of cayenne. Mix gently to combine.
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9
If you desire the classic Louisville aesthetic, add one drop of green food coloring and mix. Add a second drop only if you want a more pronounced 'minty' green hue.
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10
Taste the spread on a plain cracker and adjust the salt or pepper as needed. The flavors will intensify as it sits.
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11
Transfer the spread to an airtight container and refrigerate for at least 1 hour before serving to allow the onion and herb flavors to marry with the cream.
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12
Before serving, give the spread one final stir to ensure a creamy consistency.
💡 Chef's Tips
Crucial Step: Do not skip squeezing the vegetables in a towel; excess moisture is the enemy of a thick Benedictine spread. Always use full-fat cream cheese for the best mouthfeel and structural integrity. For a chunkier texture, you can finely mince the vegetables by hand instead of grating, but grating provides the most traditional 'melt-in-your-mouth' experience. If the spread feels too stiff after refrigeration, let it sit at room temperature for 10 minutes before serving. Avoid using a food processor for the vegetables as it tends to turn them into a watery puree rather than a usable pulp.
🍽️ Serving Suggestions
Classic Finger Sandwiches: Spread on thin-sliced white bread with the crusts removed, cut into triangles. Vegetable Crudité: Serve as a dip with chilled radishes, carrots, and celery sticks. Kentucky Tea Party: Pair with a chilled glass of sweetened iced tea or a classic Mint Julep. Savory Bagel Topper: Use as a base for a smoked salmon bagel with extra capers. Crispy Accompaniment: Serve alongside salty kettle-cooked potato chips or buttery crackers.