Benedictine Spread
No gathering is complete without a delicious dip, and this century-old Kentucky classic—created by Louisville caterer and tea room owner Jennie Carter Benedict—is a must-try. Made with cream cheese and cucumbers, it’s light, refreshing, and the perfect complement to rich hors d'oeuvres.
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 small English cucumber (about 8 ounces), peeled, halved, seeds removed, and roughly chopped
- 1/3 cup fresh dill, plus more for garnish
- 2 scallions, coarsely chopped
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. mayonnaise
- Kosher salt and freshly ground black pepper
- Carrot sticks, celery sticks, sliced bell pepper, radishes, and crostini, for serving
Instructions
- Process cream cheese, cucumber, dill, scallions, lemon juice, and mayonnaise in a food processor until combined. Season with salt and pepper. Garnish with dill.
- Serve with carrot sticks, celery sticks, bell pepper, radishes, and crostini alongside
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