Benedictine (spread)
Benedictine is a spread made from a blend of cream cheese, cucumber, and green food coloring. It is a popular dish in the United States, particularly in the state of Kentucky. The spread is often used as a filling for sandwiches and as a dip for crackers and vegetables.
History[edit | edit source]
Benedictine was created by Jennie Carter Benedict, a Louisville caterer, restaurateur, and cookbook author, in the early 20th century. Benedict operated a tea room in Louisville where she served the spread, which quickly became a local favorite. Her recipe for Benedictine was first published in her 1902 cookbook, The Blue Ribbon Cookbook.
Ingredients[edit | edit source]
The traditional ingredients for Benedictine include:
Preparation[edit | edit source]
To prepare Benedictine, the cucumber is first grated and drained to remove excess moisture. The cream cheese is then blended with the cucumber, onion juice, salt, and pepper until smooth. A few drops of green food coloring are added to give the spread its distinctive green hue. The mixture is then chilled before serving.
Uses[edit | edit source]
Benedictine is versatile and can be used in various ways:
- As a spread for tea sandwiches
- As a dip for crackers and vegetables
- As a filling for finger sandwiches at parties and social gatherings
Cultural Significance[edit | edit source]
Benedictine is particularly associated with the Kentucky Derby, where it is often served as part of the traditional Derby Day menu. It is also a staple at Kentucky weddings, bridal showers, and other celebratory events.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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