This is a Louisville classic recipe. It can be used as sandwich spread or as an appetizer with crackers and vegetables. My favorite is a BBLT – Benedictine, Bacon, Lettuce and Tomato sandwich. This spread was invented near the beginning of the 20th century by Jennie Carter Benedict, a caterer, restaurateur and cookbook author in Louisville. Benedict opened a kitchen for providing catering services in 1893, and in 1900 opened a restaurant and tea room called Benedict’s.
1 large cucumber (I used an English cucumber) – peeled, seeded and coarsely grated
3 Tbsp. finely grated white onion
1 – 8 ounce package cream cheese, softened
½ tsp. dried dill
Dash of hot pepper sauce
1 drop greed food coloring (optional)
- Place grated cucumber and white onion mixture in a piece of cheesecloth and twist to squeeze out all liquid.
- Add all ingredients to a bowl and combine using a mixer. While you can use a food processor, I find that the cucumbers maintain a better texture if you use a mixer. Refrigerate for one hour before serving.