Benedictine Spread! This Kentucky Derby classic is a cool, creamy spread used for tea sandwiches or served with pumpernickel toasts. It can also be thinned out with extra some sour cream or mayo to form a dipping consistency for crudités, chips, or crackers.
Note: This post was originally published on May 1, 2013 and updated on April 25, 2020. This post contains affiliate links.
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There's no doubt about it -- I love a party menu with a theme. That might be the reason for my random fascination with The Kentucky Derby and all the trimmings that go along with the event!
Years ago, I hosted a Kentucky Derby party and did a deep dive into classic Derby bites to serve up for the occasion, and that's when I learned about Benedictine Spread, a delightful cucumber and cream cheese spread that can be used as a dip or a tea sandwich filling.
Jump to:
What is Benedictine Spread?
Benedictine or Benedictine Spread is a cream cheese-based dip or spread containing grated cucumber and onion, sour cream, and hot sauce. It's often tinted green, sometimes naturally with the addition of spinach and other times with a few drops of green food coloring. I gave mine a green tint by adding Green Jalapeno Tabasco and that was green enough for me.
This spread is cool, creamy and perfect for tea sandwiches or served with pumpernickel toasts. You can also thin it out by adding a bit more sour cream and use it as a dip for crudites. No matter how you decide to serve it, you may want to consider mixing up a double batch as it tends to go quickly!
History of Benedictine Spread
In doing my research for my Southern inspired party menu, I came across the intriguing recipe for Benedictine Spread. I immediately added it to my list of “musts”, after seeing it mentioned over and over again in association with race day. But I just had to know why and how this simple cucumber spread became such a Derby staple.
According to The University of Google {ha.}, Benedictine Spread was created and made famous by a lady named Miss Jennie Benedict... hence “Benedictine”. Duh. {JI-nee, if you’re gonna say it all Southern-like.} She became well known in her neck of the woods for her scrumptious catering business, run out of her 256-square-foot kitchen built in her back yard. Her burgeoning success lead her to later opening a tearoom in Louisville, Kentucky, which was a pretty hoppin’ spot at the time.
Now remember, this was 1893. It amazed me to think that a lady was able to gain such credibility and achieve such success… enough to become the first woman to hold a membership on the Louisville Board of Trade. {Go Jennie!} She was also a proud graduate of Fannie Farmer’s Boston Cooking School {move over, Le Cordon Bleu}, a cookbook author, and a humanitarian for several causes.
I love this lady and I just “met” her.
I can almost picture Miss Jennie in her kitchen whipping up Benedictine tea sandwiches, which happen to be a perfect pairing with Mint Juleps. {I’m sure the cream cheese & cucumber help soothe the burn caused by all that bourbon.}
Ingredients
One of the reasons I chose this recipe to include in my Kentucky Derby celebration was it's simplicity. Despite being one of the more "quick and easy" things I served for the party, it was also one of the most popular! Here's what you'll need:
- English cucumber {because they contain less seeds}
- White onion
- Cream Cheese
- Sour Cream {or Greek yogurt}
- Hot sauce
- Salt
You'll need to grate the cucumber and onion {this grater is my favorite tool for the job}, and then squeeze out the excess water to keep the dip from getting too runny.
Instructions
Grate cucumber by hand with a box grater or using a food processor with a shredding disk.
Place grated cucumber and onion in a fine mesh strainer over a bowl. Press down to drain of excess water. Sprinkle with a pinch of salt and let sit for 15 minutes or overnight in the refrigerator, pressing every so often to drain. {Alternatively, you can place the grated mixture in the center of a clean kitchen towel and twist to wring out as much water as possible.} Discard liquid.
In the bowl of a mixer {or in a regular bowl with a wooden spoon or a hand mixer}, combine drained cucumber, onion, cream cheese, sour cream and Tabasco. Beat until well combined.
Taste and add salt to your liking. {Start with less & work your way up.}
Scoop into a bowl. Cover and refrigerate for at least 30 minutes or overnight if desired.
Serve with pumpernickel toasts, veggies, or crackers.
Check out my video to see just how easy Benedictine is to whip up!
FAQ's
Benedictine is a cucumber and cream cheese spread that can be used as a dip or a sandwich & canapé ingredient. It was made popular at Benedict's restaurant in Louisville, Kentucky in the early 1900's.
Make the Benedictine as directed, then spread it onto white bread. Cut off the crusts, then cut into small triangles or rectangles.
Yes. Make the Benedictine as directed, then place in an airtight container and refrigerate for up to 3 days.
Vegan Benedictine Spread
Don't miss out on all the tasty goodness of this spread, my vegan friends. Simply swap out the cream cheese and sour cream with a vegan version such as Tofutti, Forager, or Follow Your Heart. Everything else can stay the same!
No matter how you serve it up, you’ll be treating your guests to a little taste of history… and with any luck, it’ll be one that Miss Jennie herself would’ve approved of.
Kentucky Derby Recipes
Looking for more Southern-inspired, Kentucky Derby recipes to add to your Derby Day spread? Check out some of my favorites!
- Classic Mint Juleps. The classic Kentucky Derby bourbon and mint cocktail is the perfect refreshing drink for enjoying on race day!
- Pimento Cheese. A popular Southern spread made from shredded cheese, mayonnaise and pimentos.
- Two-Bite Bourbon & Coke Cakes. Rich & fudgy mini chocolate cakes drizzled with a chocolaty bourbon glaze.
- Race Day Pie (Kentucky Derby Pie). Gooey, bourbon, walnut and chocolate spiked filling is baked into a pie crust.
- Southern Cheese Straws. Cheese straws are a baked savory appetizer or snack made from a cheesy, buttery dough
- Pimento Cheese Stuffed Cornbread. Tender cornbread with a surprise savory Pimento Cheese spread filling in its center.
- Kentucky Hot Brown Dip. Kentucky's famous open-faced turkey sandwich turned into a cheesy dip!
- Pimento Cheese Biscuits. Flaky biscuits speckled with bits of sharp cheddar and pimento.
Benedictine Spread
Ingredients
- 1 large English cucumber peeled, halved, seeded and grated
- ¼ cup medium white onion grated
- 1 8 ounce package of cream cheese
- ¼ cup sour cream {or Greek yogurt}
- 1 tablespoon Tabasco Green Jalapeño Pepper Sauce or regular hot sauce
- ¼ to ½ teaspoon kosher salt
Instructions
- Place grated cucumber and onion in a fine mesh strainer over a bowl. Press down to drain of excess water. Sprinkle with a pinch of salt and let sit for 15 minutes or overnight in the refrigerator, pressing every so often to drain. {Alternatively, you can place the grated mixture in the center of a clean kitchen towel and twist to wring out as much water as possible.} Discard liquid.
- In the bowl of a mixer {or in a regular bowl with a wooden spoon}, combine drained cucumber, onion, cream cheese, sour cream and Tabasco. Beat until well combined.
- Taste and add salt to your liking. {Start with less & work your way up.}
- Scoop into a bowl and refrigerate for at least 30 minutes or overnight if desired.
- Serve with pumpernickel toasts, veggies, or crackers.
Notes
- Benedictine usually calls for peeled cucumber, but I forgot to peel mine before grating. With English cucumbers, peeling is optional since they typically come wrapped, without a waxy coating, and have a thinner skin.
- I grate my veggies & cheeses using my food processor grating disk, but you can do it by hand using a box grater as well. {But who would want to?}
- Using Green Jalapeno Tabasco Sauce will help achieve that green tint that Benedictine is known for. I prefer this to using food coloring, but if you want to use a drop of green food coloring, go for it. This one is made without artificial colorants.
Anonymous says
Sounds wonderful! I'll try this with my abundance of garden cucumbers! Thank you.
SM says
So easy and good.
Marilyn says
I love this spread! I was invited to a Kentucky Derby party and I am ashamed to admit I almost ate it all myself, I just kept going back for more❤️❤️❤️❤️❤️❤️
thekitchenprep says
I don't blame you, it really is easy to gobble up! 🙂
Michele says
What a great Summer spread!
I used it for my tea sandwiches and almost didn’t get to taste them. My guests devoured them.
Will definitely be a repeat recipe at my future parties.
Thank you, The Kitchen Prep!
❤️❤️❤️
thekitchenprep says
That just means you'll have to make it again! 🙂
Shelley says
I made this for our Memorial Day gathering and everyone LOVED it! It's a refreshing change from the regular dips, salsas and cheeses.
thekitchenprep says
So glad it was a hit! Thanks for letting me know! 🙂
Linda Kocan says
Can you use regular cucumbers??
thekitchenprep says
Hi Linda, I don't see why not! I'd just scrape out the seeds first. English cucumbers have smaller seeds, which is why they're used in this recipe.
Barbara Hathaway says
Can I sauté the onions & cool them prior to using in the dip, as raw onions give me stomach ache?
thekitchenprep says
Hi Barbara, I'm sure you can, but I think it would have a different overall taste than the original version. Let me know if you tried it with the sauteed onions and if you liked it!
Doctor Grandma Jeannie says
Try soaking the raw onions in ice water for 10-15 minutes, then drain and use.