pink cook's Note:
This spread can be used as a dip or sandwiches and canapes. It was made popular at Louisville's Benedict's Restaurant earlier in this century for the Kentucky Derby.
My Private Note
Units: US | Metric
- 1 large English cucumber, peeled and seeded
- 1 (8 ounce) package light cream cheese, softened
- 2 tablespoons onions, minced
- 1/4 teaspoon salt
- 1 tablespoon light mayonnaise
- 1 tablespoon light sour cream
- 1 dash green food coloring (optional)
- 2 tablespoons fresh dill weed, snipped
- vegetables, crudites
- crackers, tortilla or pita bread chips
- 1Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor.
- 2Transfer to a bowl and add chopped dillweed. Taste for seasoning.
- 3Serve with vegetable crudites as baby carrots, broccoli, cauliflower, celery, grape tomatoes, sugar snap peas; or white and blue con tortilla or pita bread chips.
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Nutritional Facts for Kentucky Derby Benedictine Dip
Serving Size: 1 (36 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 44.5
- Calories from Fat 33
- Total Fat 3.7 g
- Saturated Fat 2.2 g
- Cholesterol 11.4 mg
- Sodium 101.4 mg
- Total Carbohydrate 1.3 g
- Dietary Fiber 0.1 g
- Sugars 0.4 g
- Protein 1.5 g