Benedictine (spread)
A cucumber-cream cheese spread from Louisville, Kentucky.
Benedictine spread is a cucumber and cream cheese spread invented in Louisville, Kentucky around the turn of the 20th century. It is used primarily for Benedictine sandwiches, a type of cucumber sandwich, and also as a dip or sandwich component. The spread has been featured in national publications and television programs, though it remains rare outside Kentucky.
Quick Facts
- Country
- United States
- Region
- Louisville, Kentucky
- Creator
- Jennie Carter Benedict
- Served
- Cold or room temperature
- Main ingredients
- Cucumbers, cream cheese
- Minor ingredient
- Onion, mayonnaise
Facts from the source article.
History
Jennie Carter Benedict, a caterer, restaurateur and cookbook author in Louisville, Kentucky, invented the spread and the sandwich around the end of the 19th century. She opened a catering kitchen in 1893 and a restaurant and tea room called "Benedict's" in 1900. The spread may have been developed during her catering period. Her cookbook The Blue Ribbon Cook Book, first published in 1902, includes a recipe for the spread in its 2022 edition.
Ingredients and preparation
The original recipe by Benedict used cream cheese, cucumber juice, onion juice, salt, cayenne pepper, and a slight amount of green food coloring. Modern variants often call for grated or chopped cucumber, chopped onions, mayonnaise, and dill, frequently omitting the food coloring. Benedictine sandwiches are typically served as tea sandwiches with crusts trimmed and cut into fingers or triangles.
More in American Condiments
Spotted an error? Know more?
Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced