Gallop into the 141st running of the culinary winner's circle with this Benedictine spread recipe straight from Louisville's very own Southern food maven, Chef Mark Williams. This traditional spread can be served as a dip or as a tasty sandwich and canapé ingredient. It was first made popular at Louisville's Benedict's restaurant in the early 20th century. We love its versatility and that a little bit goes a long way! Good luck at the races! For more yum and details on our food philosophy, check out MealsOnHeelsByMindy.com and Don't Worry Eat Happy!
Prep time: 10 minutes