📝 About This Recipe
Born in the early 20th century at Jennie Benedict’s famous Louisville tea room, this vibrant green spread is a cornerstone of Southern hospitality. It balances the cooling crunch of fresh cucumber with the rich, velvety texture of cream cheese, accented by a subtle kick of onion and cayenne. Whether served at a Derby party or a sophisticated afternoon tea, this refreshing dip is a timeless piece of culinary history that tastes like a crisp spring morning.
🥗 Ingredients
The Base
- 8 ounces Cream Cheese (full-fat, softened to room temperature)
- 1 large English Cucumber (peeled and seeded)
- 1/2 Small Yellow Onion (peeled and ready for grating)
Seasonings and Aromatics
- 2 tablespoons Mayonnaise (high-quality, for extra creaminess)
- 1 tablespoon Fresh Dill (finely chopped)
- 1/2 teaspoon Salt (plus more for draining the cucumber)
- 1 pinch Cayenne Pepper (for a subtle, classic heat)
- 1-2 drops Green Food Coloring (optional, for the traditional mint-green hue)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 4-5 rounds Cucumber Slices (thinly sliced)
- 1 sprig Fresh Parsley (for a pop of color)
👨🍳 Instructions
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1
Begin by preparing the cucumber. Peel the cucumber completely and slice it lengthwise. Use a small spoon to scrape out all the seeds, as these contain the most moisture and can make the spread runny.
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2
Using the fine holes of a box grater, grate the cucumber into a clean kitchen towel or several layers of heavy-duty cheesecloth.
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3
Grate the half onion using the same fine holes of the box grater into the same towel with the cucumber.
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4
Sprinkle a pinch of salt over the grated vegetables and let them sit for 5 minutes. This helps draw out the excess water.
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5
Gather the corners of the towel and squeeze firmly over the sink. Continue squeezing until you have extracted as much liquid as humanly possible. You want the pulp to be very dry.
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6
In a medium mixing bowl, add the softened cream cheese and mayonnaise. Use a hand mixer or a sturdy spatula to beat them together until the mixture is light, fluffy, and completely smooth.
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7
Add the squeezed cucumber and onion pulp to the cream cheese mixture. Fold gently to incorporate.
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8
Stir in the chopped fresh dill, salt, black pepper, and the pinch of cayenne. The cayenne should provide a 'back note' of warmth without being spicy.
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9
If you desire the traditional 'Louisville Green' look, add one drop of green food coloring and stir. Add a second drop only if you want a more pronounced pastel color.
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10
Taste the spread and adjust the salt if necessary. Remember that flavors will meld and intensify as the spread chills.
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11
Transfer the Benedictine to a serving bowl or an airtight container. Cover tightly with plastic wrap.
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12
Refrigerate for at least 1 hour before serving. This chilling period is crucial for the texture to firm up and the flavors to develop.
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13
Before serving, give the spread one quick stir. If any liquid has pooled, simply stir it back in or blot it with a paper towel.
💡 Chef's Tips
Always use an English (hothouse) cucumber as they have thinner skin and less water than standard cucumbers. Ensure your cream cheese is truly at room temperature to avoid lumps in your final spread. Don't skip the squeezing step; moisture is the enemy of a good Benedictine and will cause the spread to separate. If you prefer a smoother texture, you can pulse the final mixture in a food processor, but the traditional version has a slight 'crunch' from the pulp. If making ahead, this spread stays fresh in the refrigerator for up to 3 days, but it is not suitable for freezing.
🍽️ Serving Suggestions
Serve as a traditional tea sandwich on crustless white bread, sliced into delicate triangles. Use it as a dip for colorful crudités like radishes, baby carrots, and bell pepper strips. Pair with a cold glass of Sweet Tea or a classic Mint Julep for a true Kentucky experience. Spread it on toasted rye bread and top with a slice of smoked salmon for a modern brunch twist. Serve alongside buttery crackers or pita chips for a casual party appetizer.