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.
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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:
- 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
Ingredients
- 1 English Cucumber
- 8 oz Cream Cheese softened
- 2 teaspoon Onion Powder
- 1 teaspoon Salt or to taste
- Dash Cayenne Pepper or to taste
Instructions
- 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.
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Linda B says
My spread was too runny how can I fix it? Add another block of cream cheese?
Sabra says
Hi Linda! I am sorry to hear that your Benedictine turned out too runny. You are right about adding some more cream cheese. these should help. It also should thicken up a bit after being chilled for a while in the fridge. Also, depending upon how much cream cheese you add you may need to add a bit more onion powder and salt. I hope this helps xx