Kentucky Benedictine Spread

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The 145th running of the Kentucky Derby is Saturday, May 4th, and this year’s race at Churchill Downs promises a staggering $3 million purse.  Steeped in rituals and pageantry and beloved by many, it’s both sporting and social, with generations of racing fans gathering every year on the first Saturday in May.

The signature drink of this annual event is the mint julep, 120,000 of them served on Kentucky Oaks and Kentucky Derby Days combined. Deviled eggs, fried green tomatoes, cheese grits, and pimento cheese are all de rigueur, as is this Kentucky Benedictine Spread.  Created by Jennie Carter Benedict, who operated Benedict’s Louisville restaurant and tea room in the early 20th century, it is both a dip and a spread.  A simple combination of cucumber, onion, and cream cheese, this traditional Kentucky appetizer is delectable – just perfect for your Derby party or any of your springtime gatherings.

All versions of this combined cream cheese, cucumber, onion and salt, but some recipes add spinach or parsley, and/or green food coloring to get a vivid green color.  You can also flavor your dip with dill, use green onions in place of the white one, or add a dash of hot sauce.   Serve with fresh cut vegetables, club crackers, pretzels, or pita bread, or use it to make cucumber tea sandwiches, or as a spread on BLT’s or poached salmon.

Good luck to all and here’s to the greatest two minutes in sports.

 Kentucky Benedictine Spread

• 1  8 ounce package cream cheese, softened
• 1 large English cucumber, peeled, seeded and cut into small chunks
• 2 tablespoons grated white onion
• 1/2 teaspoon sea salt
• pinch cayenne pepper

Combine cream cheese, cucumber, onion, salt and cayenne in food processor.  Pulse/process until thoroughly combined, scraping down sides of bowl and continuing to process as needed.