Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Afternoon Tea, Appetizers, Comfort Food, Cooking Light, Dinner, Dips, Kid Friendly, Lunch, Make Ahead, Party Foods, Sandwiches, Snacks, Summer Fun, The Lazy Way To Cook, Tiny Bites, Vegetarian
Yields or Serves:
Tags: Afternoon Tea, Appetizers, Comfort Food, Cooking Light, Cream Cheese, Cucumber, Dinner, Dips, Grated Onion, Green Onion, Jennie Carter Benedict, Kentucky Benedictine, Kid Friendly, Kosher Salt, Light Meals, Light Side, Lunch, Make Ahead, Mayonnaise, Party Foods, Sandwiches, Snacks, Summer Fun, The Lazy Way To Cook, Tiny Bites, Vegetarian, Victoria Hart Glavin, Victoria's Kentucky Benedictine
Kentucky Benedictine
I love this Southern spread made popular by Louisville’s Benedict’s restaurateur, Jennie Carter Benedict, who opened her restaurant in 1893. It can be used as a dip or for a sandwich and is perfect for either an afternoon tea or a light meal.
INGREDIENTS
1 Large Cucumber
8 Ounces Softened Cream Cheese
4 Tablespoons Grated Onion or 2 Minced Green Onions
1/2 Teaspoon Kosher Salt
1 Tablespoon Mayonnaise
Remove the cucumber skin and then grate it into a medium size bowl. Drain the cucumber and onion juice (unless using minced green onions). Add the cream cheese, grated onion, kosher salt and mayonnaise. Beat with a hand mixer on medium until all of the ingredients are combined. Place plastic wrap over the bowl and put into the fridge for 2 to 3 hours. If you are using for a vegetable dip then thin it out with a bit of sour cream. Makes about 1 1/2 Cups
