Benedictine Spread

File this baby right next to Hot Browns and Derby Pie in the "Delicious Reasons to Love KY" section of your recipe box. More than one hundred years old, Benedictine Spread was originally tinted green and layered onto tea sandwiches for ladies' lunches -- but we are here to report that it's delicious spread on just about any savory bite that will sit still in front of you. 

Blend together our version to serve as dip for crunchy crudité, a smear for deli sandwiches, or the perfect dressing for whole, boiled red potatoes. Or, spoon it onto little rounds of toast, as we have in the picture, with a tear of bright, fresh dill. And don't be afraid to enjoy all of the above with a frosty mint julep.

Yield: 1.5 cups , Prep time: 10 minutes , Cook time: none



1. Using your food processor, grate the cucumber and onion; transfer to a mixing bowl.
2. Then, with the S-blade of your food processor, blend together the cream cheese and mayonnaise with the juices of the cucumber and onion. 
3. Stir the cream cheese mixture into the grated cucumber and onion, season with salt, pepper, and a few dashes of hot sauce.
4. Cover with plastic wrap and keep refrigerated. Assemble and garnish with fresh dill just before serving.