Appetizer: United States – Kentucky (Appalachian and Southern United States) – Benedictine Spread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 8 oz (225 g) cream cheese, softened
- 2 tbsp (30 ml) mayonnaise
- 3 tbsp (45 ml) cucumber juice (about 1 small English or slicing cucumber, juiced or pulped and strained)
- 1 tsp (5 ml) onion juice (about 1/8 - 1/4 small onion, juiced or finely grated and squeezed)
- 1 tsp (5 ml) fresh lemon juice or distilled white vinegar
- 1/2 tsp (2.5 g) granulated sugar
- 1/4 tsp (1.5 g) fine salt, or to taste
- 1/8 tsp (0.5 g) white pepper, or black pepper if preferred
- 1–2 drops green food coloring (or 1 tbsp/15 ml finely chopped fresh dill or parsley for a natural alternative)
- 1 tbsp (15 g) finely chopped fresh chives or parsley, plus extra for garnish
- Crackers, celery sticks, or thinly sliced bread for serving

Instructions

Short Description:
A creamy, bright-green cucumber and cream cheese spread invented in Louisville by Jennie Benedict; served as a chilled dip or sandwich spread.

Regional Notes:
This is the classic Kentucky/Louisville version distinguished by the use of cucumber juice and onion juice mixed into softened cream cheese and typically finished with a hint of green food coloring—giving it its signature pale green hue and fine-textured spreadability. It differs from generic cucumber dips by emphasizing juiced vegetables and a smoother, sandwich-friendly consistency.

1. Place the softened cream cheese and mayonnaise in a medium mixing bowl. Beat with a hand mixer or sturdy fork until smooth and creamy.  
2. Stir in the cucumber juice, onion juice, and lemon juice (or vinegar) until fully incorporated and the mixture is loose enough to spread.  
3. Add the sugar, salt, and white pepper; mix and taste, adjusting seasoning as needed.  
4. Add 1–2 drops of green food coloring a drop at a time, stirring until you reach the traditional pale green color (or fold in the finely chopped dill/parsley for natural color).  
5. Fold in the chopped chives or parsley for texture. Cover and chill in the refrigerator at least 1 hour to let flavors meld and the spread firm slightly.  
6. Before serving, stir briefly, transfer to a serving bowl, garnish with extra chopped chives or parsley, and serve chilled with crackers, celery, or thin bread slices.