Benedictine sandwiches use a cucumber spread you can tweak to fit anything. It’s so versatile It’s used as a Benedictine cucumber dip!
Jennie Benedict invented one of the world’s greatest sandwich spreads. Benedictine was a hit in the 1900s at her restaurant, Benedicts. Today, her spread is an iconic Kentucky brunch staple. It’s a regular in best sandwich lists and is a versatile southern staple.
The main ingredients are cucumbers, cream cheese, and dried dill. I’ve heard some restaurants add green food coloring. I assume they are immediately ostracized by friends and family for their transgression. Benedictine can be vivid green if you leave some of the peel in the mix. But it’s a personal flavor profile choice and not at all necessary. You’re using green ingredients. Your mix will have a green hue. No need to be dramatic.
Southern Sandwich Spreads Need More Attention
I am a proud southern cook. I grew up eating all kinds of dips that you don’t see outside the Bible belt. Pimento cheese has made a name for itself north of the Mason-Dixon line. But have you had Million Dollar Dip? It’s also called Neiman Marcus dip, from the Dallas department store where it was invented. Slather some remoulade on your shrimp po’boy. Baked Vidalia onion dip is a thing of exquisite beauty. Southern cuisine is all about flavor and rarely about health. They are cheese and mayonnaise forward. And if you can’t find mayonnaise, butter works just fine. You can ask Paula Deen. And don’t get me started on Texas Caviar. It’s a delicious monstrosity.
The Benedictine Is More Than a Great Tea Sandwich
The Benedictine. It’s a dip. It’s a spread. And, as I recently learned, it is a brilliant topping for roasted salmon and vegetables. A creative cook can spin Benedictine into endless, delicious variations. What follows is the classic recipe, with options to make it the way I like it, which is fully Cajun.Print
Benedictine sandwiches are a Louisville icon and use a cucumber spread you can tweak to fit anything. It’s so versatile It’s used as a dip!
- 2 cups sliced English cucumbers
- 1 tsp tabasco sauce
- 1 tsp, ground pepper
- 226.8 grams of cream cheese (about 8 ounces)
- 1/2 teaspoons dill
- 1 tablespoon white onions
- 1 tsp salt
Chop the cucumber lengthwise into 4 strips, then chop into 1/4-inch pieces. Mix together the cream cheese, salt, pepper, dill weed, white onion, and tabasco sauce with a mixer. Fold in the chopped cucumber, and mix with a spoon. If you want this to be more of a dip, mix in skim milk until you get the consistency you like.
- Prep Time: 20 Minutes
- Cook Time: None
- Category: Dip
- Method: Chop and Mix
- Cuisine: American
Keywords: benedictine cucumber dip, cream cheese, tea sandwich, southern cuisine,
Please note: Nutrition facts and calories per serving are approximate.
© Photos / Health Food Radar
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