Kentucky Derby Benedictine Spread
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 crudites, chips, or crackers.
Servings: 1 cup
Ingredients
- 1 large English cucumber peeled, halved, seeded and grated
- ¼ cup medium white onion grated
- 8 ounces cream cheese room temperature
- ¼ cup sour cream or plain Greek yogurt
- 1 teaspoon hot sauce or Green Tabasco
- ¼ teaspoon teaspoon kosher salt
- 1 teaspoon fresh dill finely minced, optional
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 excess liquid.) 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 hot sauce. Beat until well combined.
- Taste and add salt to your liking.
- 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.