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The Washington Post

Benedictine

Benedictine 1.500
Apr 25, 2007

This spread was created by Jennie Benedict at her eponymous hotel in Louisville at the turn of the 20th century. It can be used as a dip with vegetables or as a sandwich spread. It is often made with green food coloring; Louisvillian Jennifer Ahearn usually leaves that out of her version. It can be refrigerated in an airtight container for up to a week.


Servings: 1.5 cups
Ingredients
  • 1 large cucumber, peeled, seeded and coarsely grated
  • 8 ounces low-fat cream cheese (do not use nonfat)
  • 2 tablespoons finely grated onion
  • 1 tablespoon low-fat mayonnaise
  • 2 tablespoons low-fat sour cream (do not use nonfat)
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon finely chopped dill (optional)

Directions

Combine the ingredients in the bowl of a food processor and pulse until the texture is a little chunkier than a puree. Remove from the refrigerator about 30 minutes before serving.

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Recipe Source

Adapted by Louisville resident Jennifer Ahearn.

Tested by Bonny Wolf.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per tablespoon serving: 27


% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 1g 5%

Cholesterol: 6mg 2%

Sodium: 82mg 3%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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