Benedictine or Benedictine Spread is a condiment made with cucumbers, onions and cream cheese. It is used to make cucumber sandwiches and was invented around the turn of the 20th century by Jennie Carter Benedict, a caterer and restaurateur in Louisville, Kentucky. Benedict opened her restaurant in 1893. It was there that she invented and originally served Benedictine. Originally used for sandwiches, Benedictine has in recent years been used as a dip for chips and vegetables.

8 ounces of cream cheese, softened

3 tablespoons cucumber juice

1 tablespoon onion juice

1 teaspoon salt

a few grains of cayenne pepper

2 drops green food coloring (I personally omit this)

Fresh dill weed or chives for garnish (optional)


To get the juice, peel and grate a cucumber, then wrap in a clean dish towel and squeeze juice into a dish. Discard pulp. Do the same for the onion. Mix all ingredients with a fork until well blended. Using a blender will make the spread too runny.”

** This is the original recipe; I personally use the pulp of both cucumber and onion. This just makes it kind of lumpy but very spreadable. I grate both and drain the juices off before mixing.

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