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Benedictine Spread ~ This classic Kentucky cucumber dip adds plant-based Southern style to your Derby party or afternoon teatime!

Benedictine Spread

This classic Kentucky cucumber dip adds plant-based Southern style to your Derby party or afternoon teatime!
5 from 13 votes
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Course: Appetizer, Lunch
Cuisine: American
Keyword: dips and spreads, make-ahead, vegan, vegetarian
Prep Time: 15 minutes
Refrigeration Time: 1 hour
Servings: 4
Calories: 182kcal
Author: Holly Gray

Ingredients

  • 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

Instructions

  • In a large bowl, stir together the cucumber onion, cream cheese, sour cream, jalapeno sauce, salt, white pepper, and dill.
  • Cover and refrigerate for at least 1 hour and up to overnight. The longer this dip sits in the fridge, the better it gets!
  • Serve chilled as a sandwich filling or dip.

Nutrition

Calories: 182kcal | Carbohydrates: 8g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 411mg | Potassium: 51mg | Fiber: 4g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
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