Benedictine (spread)

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Benedictine_(condiment).JPG

Benedictine is a spread made from a blend of cream cheese, cucumber, and green food coloring. It is a popular dish in the United States, particularly in the state of Kentucky. The spread is often used as a filling for sandwiches and as a dip for crackers and vegetables.

History

Benedictine was created by Jennie Carter Benedict, a Louisville caterer, restaurateur, and cookbook author, in the early 20th century. Benedict operated a tea room in Louisville where she served the spread, which quickly became a local favorite. Her recipe for Benedictine was first published in her 1902 cookbook, The Blue Ribbon Cookbook.

Ingredients

The traditional ingredients for Benedictine include:

• Cream cheese
• Cucumber
• Green food coloring
• Onion juice
• Salt
• Pepper

Preparation

To prepare Benedictine, the cucumber is first grated and drained to remove excess moisture. The cream cheese is then blended with the cucumber, onion juice, salt, and pepper until smooth. A few drops of green food coloring are added to give the spread its distinctive green hue. The mixture is then chilled before serving.

Uses

Benedictine is versatile and can be used in various ways:

• As a spread for tea sandwiches
• As a dip for crackers and vegetables
• As a filling for finger sandwiches at parties and social gatherings

Cultural Significance

Benedictine is particularly associated with the Kentucky Derby, where it is often served as part of the traditional Derby Day menu. It is also a staple at Kentucky weddings, bridal showers, and other celebratory events.

See also

• Pimento cheese
• Tea sandwich
• Kentucky cuisine
• Jennie Carter Benedict

External links

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  Benedictine (condiment)