Kentucky Benedictine Dip (or Spread)

Benedictine spread with vegetable dippers.
Diana Rattray
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 16 servings
Nutrition Facts (per serving)
59 Calories
6g Fat
2g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 59
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 116mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 1g
Vitamin C 1mg 3%
Calcium 17mg 1%
Iron 0mg 0%
Potassium 48mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Benedictine spread with cucumber can be used as a dip or a sandwich and canape topping. It was created by Jennie Carter Benedict, a cookbook author, caterer, and restaurateur. She operated a Louisville restaurant and tea room, Benedict's, in the early 20th century. In addition, Miss Benedict was the editor of the Louisville Courier-Journal's household section for a time.

It's a simple combination of cucumber, onion, cream cheese, and simple seasonings, and it is an excellent appetizer to serve a Kentucky Derby gathering. Serve it along with crackers or vegetables as a dip, or use it as a spread for tea sandwiches. If too thick, add a small amount of cream or sour cream, or add some extra grated cucumber.

For the green color, some versions include spinach or parsley, while others use green food coloring. The original recipe uses 3 tablespoons of cucumber juice and 1 tablespoon of onion juice instead of grated cucumber and onion, and it includes a pinch of cayenne pepper.


  • 1 large cucumber

  • 1 (8-ounce) package cream cheese, softened

  • 2 tablespoons grated sweet or yellow onion

  • 1/2 teaspoon kosher salt, or to taste

  • 1/8 teaspoon freshly ground black pepper

  • 1 tablespoon mayonnaise

  • Dash green food coloring, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Benedictine.
    Diana Rattray
  2. Peel the cucumber; cut it in half lengthwise and scrape out the seeds.

    Remove the seeds from the cucumber.
    Diana Rattray
  3. Grate the cucumber coarsely or chop it.

    Shredded cucumber.
    Diana Rattray
  4. Put the grated cucumber in a blender container or the bowl of a food processor with the cream cheese, grated onion, salt, pepper, and mayonnaise.

    Ingredients in the blender for benedictine.
    Diana Rattray
  5. Pulse or blend the mixture until smooth. Alternatively, mix the ingredients with an electric mixer. If using an electric mixer, the benedictine will not be as smooth.

  6. If desired, add a drop or two of green food coloring and mix until well blended.

    Blender with food coloring for Benedictine dip.
    Diana Rattray
  7. Transfer the Benedictine to a bowl and serve it as a dip with vegetables or crackers or use it as a sandwich spread.

    Benedictine dip or spread with vegetables.
    Diana Rattray
  8. Enjoy!


  • Benedictine can be used as a spread for sandwiches or canapes, or thin it with some sour cream for a delicious dip.

Recipe Variations

  • Flavor the dip with about 1 tablespoon of finely chopped fresh dill.
  • Use minced green onions instead of sweet or yellow onions.
  • Add a dash of hot sauce or a pinch of ground cayenne pepper.
  • Add a few tablespoons of finely chopped fresh parsley or spinach to the food processor or blender along with the cream cheese and cucumber.