Benedictine Sandwich

The cucumber cream cheeses spread called Benedictine was invented near the beginning of the 20th century by Jennie Carter Benedict, a caterer, restaurateur and cookbook author in Louisville, Kentucky. It's a refreshing spring spread for serving on smoked salmon and English muffins or poached eggs and Hollandaise.

A mix of cream cheese and cucumbers, Benedictine has become a favorite of Derby parties as well. Truly a Kentucky fare. Simply served spread generously between slices of white bread but, sometimes with fresh cucumber or bacon. It can also be served as a dip.

Active Time: 15 mins Total Time: 1 hr 15 mins Makes 4 servings

Benedictine Sandwich

Ingredients

1 large (about 12 oz.) English cucumber, peeled
1 (8-oz.) package cream cheese, softened
1/3 cup chopped fresh chives, plus more for garnish (from 1 [1-oz.] package)
2 Tbsp. sour cream
1/4 tsp. kosher salt
1/4 tsp. ground white pepper
fresh ground black pepper

Preparation

Prepare cucumber: Grate cucumber, wrap tightly in paper towel, and squeeze out excess liquid.
Blend dip: Combine cucumber, cream cheese, chives, sour cream, salt, and pepper in a food processor, and process until combined, about 60 seconds. Transfer to a container, cover, and chill at least 1 hour or up to 2 days.
Garnish and serve: Remove from refrigerator, garnish with chives, and serve with carrots, celery, and cucumber or make sandwiches with fresh soft white bread. Lightly top with fresh ground with black pepper.
Serving options: on English Muffins, on white bread or as a dip for carrot sticks, celery sticks, cucumber spears, etc

Adapted from a Southern Living Recipe

Urban Cowgill September 2024