Benedictine spread is a true Kentucky classic. Its vibrant green hue evokes the state’s iconic bluegrass, and it’s a treasure you won’t find outside its borders. Growing up in Kentucky, benedictine sandwiches—on simple white bread were a staple of my childhood.
Benedictine spread owes its origins to Jennie Benedict, a Louisville cookbook author who created it in the early 20th century. Originally designed for her catering business, this creamy, cucumber-and-onion spread quickly became a Kentucky favorite. Benedict’s culinary ingenuity gave the region an enduring delicacy, celebrated at tea parties, Derby gatherings, and beyond. Its smooth texture and refreshing flavor make it perfect for sandwiches, crackers, or dipping. While it’s a hallmark of Kentucky cuisine, Jennie Benedict’s creation now inspires fans to recreate it in their own kitchens, keeping her legacy alive one bite at a time.
This cucumber-and-onion-flavored spread is nothing short of divine. During our courting days, my girlfriend (now wife) and I shared countless tubs of benedictine with chips while watching TV. It became a tradition of ours, and we wouldn’t have it any other way!
Life eventually pulled us away from our hometown, and with it, from easy access to benedictine. What began as a longing turned into an obsession during years of deprivation between visits back home. After much experimentation, I finally perfected a homemade version that lives up to the original. Be warned, though—it’s dangerously addictive.
Though benedictine may be born and Made in Kentucky, now you can bring a taste of it into your own kitchen. Print
Benedictine On Brioche – Bluegrass Bliss
Cucumber, Onion and Dill Flavored Cream Cheese Spread
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 9-10 oz 1x
Ingredients
- 8 oz philadelphia cream cheese – chopped into chunks
- 1 TBL hellman’s real mayonnaise
- 1/4 tsp salt – if serving with Ruffles, add another 1/8 tsp of salt to if making sandwiches
- 1/8 tsp white ground pepper
- 1/8 tsp dill seed -finely ground
- 1/4 cup fresh cucumber juice, about 1 large cucumber (do not add extra)
- 1 TBL fresh onion juice, about 1/2 a yellow onion (do not add extra)
- 3 drops of green food coloring
Instructions
- Roughly chop the cream cheese up in a large bowl
- Peel the cucumber, process in a juicer through a cheesecloth-lined strainer into a bowl and pour 1/4 cup over the cream cheese
- Peel and quarter the onion, process through the juicer and add 1 tablespoon to the cream cheese
- Sprinkle the salt, pepper and finely ground dill seed over the cream cheese
- Add the mayo and food coloring, then mix it by hand with a potato masher until smooth. DO NOT use a blender or a mixer because it will be too runny!
- Refrigerate for 1-2 hours to set and firm it up
Serving
A) Serve as a dip with original ruffles potato chips
B) Serve as a finger sandwich on lightly toasted brioche without crusts
Notes
Do not use electric mixers, food processors or blenders. It will result in a runny spread.