Benedictine Spread ~

Kentucky Benedictine is easy to make ahead and adds plant-based Southern style to your Derby party, Easter gathering, or afternoon teatime!

The beauty of this recipe is its versatility. Benedictine can be a sandwich spread or dip, depending on your mood. I’ve served it both ways and would be hard-pressed to pick a favorite.

Table of Contents

Benedictine Tea Sandwiches

To serve this creamy spread as filling for tea sandwiches, simply cut off the crusts of soft white sandwich bread, spread with the Benedictine mixture, and slice into little triangles. Pile on a plate and serve cold.

Benedictine Dip

To serve as a dip, simply spoon into a small bowl set on a platter and surround the dip with pumpernickel toast points, crudites, or crackers.

No Green Food Coloring!

The original recipe for Benedictine dip, as served by Jennie Carter Benedict at her Kentucky restaurant back in 1902, called for green food coloring. However, will all due respect to Ms. Benedict, I chose to omit the green dye. To my taste, adding green color just didn’t sound visually appealing (after all, we eat first with our eyes) and food coloring doesn’t contribute to the overall flavor anyway.

There are other modifications to the original recipe here too, such as the inclusion of jalapeno pepper sauce, white pepper, and dill.

Ingredients for Benedictine Spread

3/4 cup cucumber, grated and drained
1/4 cup white onion, grated and drained
8 ounces vegan cream cheese, softened
1 tablespoon vegan sour cream
1 teaspoon jalapeno green pepper sauce
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dried dill

Ingredient Notes

Cucumber: An English cucumber is best for this recipe. They have thinner skins, fewer seeds, and tend to be less watery than other types of cucumbers.
Onion: Stick with a white onion for this recipe. Yellow doesn’t have the same sharp flavor we’re going for here.
Cream Cheese: This is a primary ingredient so use a brand you know and love.
Sour cream: Adds a nice touch of tanginess. Plain dairy-free yogurt can be substituted in an equal amount.
Jalapeno Green Pepper Sauce: I used Tabasco brand in the mild green pepper variety. This adds a subtle yet mild kick and also checks the box for adding a green liquid. Omit if it doesn’t suit your style.
Dill: Fresh dill will work just as well as dried. If you are using fresh dill, adjust the amount to 1/2 teaspoon.
Salt: Enhances the flavor of all the other ingredients. Adjust the amount to personal preference.
White Pepper: Provides an earthier flavor than black pepper.

How to Make Benedictine Spread

STEP ONE: In a large bowl, stir together the cucumber onion, cream cheese, sour cream, jalapeno sauce, salt, white pepper, and dill.

STEP TWO: Cover and refrigerate for at least 1 hour and up to overnight. The longer this dip sits in the fridge, the better it gets!

STEP THREE: Serve chilled as a sandwich filling or dip.

Tips for Success

To grate the cucumber and onion, use the large side of a box grater or a large grating attachment on a food processor.
Drain the cucumber and onion by squeezing out as much liquid as possible. This can be accomplished by hand over a colander in the silk or by rolling the grated veggies in a dish towel and wringing it out.
Let the Benedictine spread sit in the refrigerator overnight! This is one of those recipes that is even better the next day. Resting in the fridge gives the flavors time to really develop and I promise it’s worth the wait!

More Party Dip Recipes You’ll Love!

Follow This Wife Cooks on Instagram | Facebook | Pinterest