Victoria's Kentucky Benedictine

I love this Southern spread made popular by Louisville’s Benedict’s restaurateur, Jennie Carter Benedict, who opened her restaurant in 1893.  It can be used as a dip or for a sandwich and is perfect for either an afternoon tea or a light meal. 

INGREDIENTS

1 Large Cucumber

8 Ounces Softened Cream Cheese

4 Tablespoons Grated Onion or 2 Minced Green Onions

1/2 Teaspoon Kosher Salt

1 Tablespoon Mayonnaise

Remove the cucumber skin and then grate it into a medium size bowl. Drain the cucumber and onion juice (unless using minced green onions).  Add the cream cheese, grated onion, kosher salt and mayonnaise.  Beat with a hand mixer on medium until all of the ingredients are combined.  Place plastic wrap over the bowl and put into the fridge for 2 to 3 hours.  If you are using for a vegetable dip then thin it out with a bit of sour cream.  Makes about 1 1/2 Cups

Kentucky Benedictine Sandwiches

Make the Kentucky Benedictine spread.  With a round cookie or biscuit cutter, cut rounds out of the bread slices.  Spread the mixture on half of the rounds and top with another round.  Garnish with a sprig of parsley or watercress if you want to get fancy.

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