Benedictine 1.500

Len Spoden

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
  • 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.

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Recipe Source

Adapted by Louisville resident Jennifer Ahearn.

Tested by Bonny Wolf.

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