Derby Benedictine Spread Recipes

BENEDICTINE DIP

Benedictine Dip image

Benedictine is a creamy spread studded with chopped cucumbers. It was named in honor of Jennie Carter Benedict, a chef and restaurateur from Louisville, Kentucky, who created the condiment at the turn of the 20th century. Originally used for cucumber sandwiches, Benedictine is now commonly enjoyed as a cold dip for chips or spread on crackers. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-3/4 cups.

Number Of Ingredients 11

Ingredients

4 ounces cream cheese, softened
1 log (4 ounces) fresh goat cheese
2 tablespoons minced fresh parsley
1 tablespoon mayonnaise
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 drop green food coloring, optional
3/4 cup finely chopped peeled cucumber, patted dry
1/4 cup finely chopped green onions
Assorted crackers

Steps:

In a small bowl, combine the cheeses, parsley, mayonnaise, salt, cayenne, pepper and food coloring if desired; beat until smooth. Stir in cucumber and onion. Chill until serving. Serve with crackers.

Nutrition Facts : Calories 51 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 105mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BEST BENEDICTINE SPREAD

Best Benedictine Spread image

This Louisville staple is an easy and refreshing cucumber spread or dip and can be served with almost anything you could imagine. Dipping club crackers or pita and French bread toast points are favorites, but carrot sticks and pretzels are great too. We use it for cucumber sandwiches, spread it onto our BLTs, and use it as a sauce on poached salmon. You can serve it immediately or refrigerate it to firm up and let the flavors meld.

Provided by Heather

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes

Time 10m

Yield 10

Number Of Ingredients 7

Ingredients

2 English cucumbers - peeled, seeded, and cut into 2-inch chunks
2 tablespoons minced white onion
1 (8 ounce) package cream cheese, softened
½ teaspoon dried dill
1 dash hot pepper sauce (such as Tabasco®), or to taste
1 drop green food coloring, or as needed
cayenne pepper, or to taste

Steps:

Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.

Nutrition Facts : Calories 84 calories, Carbohydrate 1.8 g, Cholesterol 24.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 67.9 mg, Sugar 0.1 g

BENEDICTINE DIP

Benedictine Dip image

Provided by Food Network

Categories appetizer

Time 50m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 large cucumber, peeled
8 ounces cream cheese, softened
2 tablespoons grated onion
1/4 teaspoon salt
1 tablespoon mayonnaise
1/8 cup sour cream
Dash green food coloring, optional
2 tablespoons chopped fresh dill
Accompaniments: trimmed baby carrots and sugar snap peas, blanched, raw, trimmed baby radishes

Steps:

Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning. Serve with crudite.

KENTUCKY BENEDICTINE

Kentucky Benedictine image

Provided by Trisha Yearwood

Categories appetizer

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 Persian cucumbers
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 lemon, juiced
Dash of hot sauce
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh dill, plus more for garnish
3 scallions, finely chopped
2 zucchini, sliced 1/2 inch thick on a bias
2 yellow squash, sliced 1/2 inch thick on a bias

Steps:

Grate the unpeeled cucumbers on a box grater. Wrap in a kitchen towel and wring out any excess liquid.
Combine the cream cheese, sour cream, lemon juice and hot sauce in a food processor and process until smooth. Season with salt and pepper. Add the cucumbers, chives, parsley, dill and scallions and pulse, stopping to scrape down the sides several times, until pale green and almost smooth. Refrigerate until chilled, at least 1 hour.
Spread the Benedictine on the zucchini and squash slices and garnish with reserved dill fronds.

BENEDICTINE DIP

Benedictine Dip image

A simple Derby Day appetizer dip my aunt, who lived in Louisville, gave to my mother over 50 years ago. Serve with crackers or chips.

Provided by Susie

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 8h10m

Yield 6

Number Of Ingredients 5

Ingredients

1 (3 ounce) package cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons finely grated onion
2 tablespoons finely grated peeled and seeded cucumber
1 drop green food coloring

Steps:

Mix cream cheese, mayonnaise, onion, cucumber, and food coloring together in a bowl until well blended and food coloring is incorporated. Cover and chill, 8 hours to overnight. Serve.

Nutrition Facts : Calories 84.2 calories, Carbohydrate 0.9 g, Cholesterol 17.3 mg, Fat 8.6 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 68.3 mg, Sugar 0.2 g

KENTUCKY DERBY BENEDICTINE DIP

Kentucky Derby Benedictine Dip image

This spread can be used as a dip or sandwiches and canapes. It was made popular at Louisville's Benedict's Restaurant earlier in this century for the Kentucky Derby.

Provided by pink cook

Categories Spreads

Time 15m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 large English cucumber, peeled and seeded
1 (8 ounce) package light cream cheese, softened
2 tablespoons onions, minced
1/4 teaspoon salt
1 tablespoon light mayonnaise
1 tablespoon light sour cream
1 dash green food coloring (optional)
2 tablespoons fresh dill weed, snipped
vegetables, crudites
crackers, tortilla or pita bread chips

Steps:

Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor.
Transfer to a bowl and add chopped dillweed. Taste for seasoning.
Serve with vegetable crudites as baby carrots, broccoli, cauliflower, celery, grape tomatoes, sugar snap peas; or white and blue con tortilla or pita bread chips.

DERBY DIP

Derby Dip image

Make and share this Derby Dip recipe from Food.com.

Provided by KathyP53

Categories Vegetable

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 large cucumber, peeled
8 ounces cream cheese, softened
2 tablespoons grated onions
1/4 teaspoon salt
1 tablespoon mayonnaise
1/8 cup sour cream
1 dash green food coloring (optional)
2 tablespoons chopped fresh dill

Steps:

Accompaniments: trimmed baby carrots and sugar snap peas, blanched raw, trimmed baby radishes.
Grate cucumber and drain in fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayo, sour cream and food coloring in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning.

Nutrition Facts : Calories 642.9, Fat 60.2, SaturatedFat 36.3, Cholesterol 177.3, Sodium 919.8, Carbohydrate 15.9, Fiber 1.2, Sugar 4.9, Protein 13.6

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