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
- 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)
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.
Adapted by Louisville resident Jennifer Ahearn.
Tested by Bonny Wolf.
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