Benedictine is a delicious Cucumber and cream cheese dip that is local to Louisville Kentucky. It can be used as a dip for veggies or crackers or spread between bread for a delicious sandwich.
I think that we’ve probably all had the experience where we grew up eating certain regional foods and we didn’t realize that most of the world had never even heard of it until well into our adult lives. Maybe it’s just me – but I feel like this happens to me all the time!
Growing up in the south is a culture in and of itself and each culture comes with its own cuisine and customs. In Louisville, I grew up eating Benedictine and alfalfa sprout sandwiches. These were one of my absolute favorites and I probably had them more often the classic PB&J.
Benedictine is a super refreshing and has a mild flavor that goes well with most vegetables. It’s completely keto friendly and gluten-free as well.
I like to eat it with fresh veggies, keto butter crackers or on some low carb bread (with alfalfa sprouts of course!)
Tips for making homemade Benedictine:
- You can use traditional cream cheese or, to lower the calories, sub with reduced fat. The reduced fat variety will result in a slightly thinner spread, but the taste will be pretty close to the original.
- For a thicker consistency, squeeze out as much liquid as possible from the cucumber. For a thinner consistency, squeeze out less.
- Traditional Benedictine only uses the juice from the cucumber, and then adds in green food coloring to make it green. I prefer to use the pulp with the skin on. But either way will work fine.
- The completed product will thicken some when it is chilled.
- My preference is to use English cucumbers as they have thinner skin and the seeds are small enough that they don’t need to be removed. If you use a different variety of cucumber, you may need to remove the seeds and/or skin before grating.
Ways to mix it up:
- Swap the onion powder for fresh onion or even green onions.
- Increase the cayenne to make it spicier.
- Toss in some fresh dill, parsley, or even basil.
Be sure to check out these other great recipes from This Mom’s Menu:
- Beer Cheese Dip | Keto
- Kentucky Hot Brown Casserole | Keto, Gluten Free
- Kentucky Derby Pie | Keto, Gluten Free
- Bourbon Balls | Keto, Sugar-Free
- Garlic Bread Pizza Dip | Keto, Gluten Free
- Jalapeno Popper Bites | Keto, Gluten Free
Benedictine Spread or Dip
- Grate the cucumber then place the grated pieces in the center of a clean kitchen towel or a few layers of cheesecloth.
- Squeeze the cucumber wrapped in the towel to remove the excess liquid.
- Add the cucumber, along with the remaining ingredients to the base of a blender or food processor.
- Pulse until it is smooth, scraping down the sides of the blender or food processor as needed.
- Serve immediately or store in the fridge for up to one week.