Kentucky Derby Benedictine spread [RECIPE]


Benedictine spread [RECIPE]

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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



  • 1 large cucumber
  • 12 ounces cream cheese, softened
  • 2 tablespoons grated onion
  • ¼ tsp salt
  • 1 tablespoon mayonnaise
  • Pinch of cayenne or dash of Tabasco
  • Green food coloring (optional)



  1. Pare, grate and drain cucumber.
  2. Combine with remaining ingredients in food processor.
  3. Serve as is or as a sandwich or canapé spread.
  4. Thin with sour cream to make a dip for crudités.
  5. Spoon into shot glasses and adorn with favorite vegetables.