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Benedictine Spread
So many Kentuckians are grateful to Miss Jennie Benedict, a Louisville caterer, for creating Benedictine spread before the turn of the century. I grew up enjoying this famous green spread when my family would entertain. My mother would order green and pink loaves of bread from the bakery. She would cut off the crusts, slice the bread thin, and fill the green loaves with pimiento cheese and the pink loaves with this great Benedictine. These finger sandwiches were so colorful at her parties and club nights. I love my version, but admit that a dash of Tabasco added to the mixture makes it even better.
1 8 oz. package cream cheese, softened
1 tablespoon mayonnaise
3 tablespoons grated cucumber, drained well with paper towel
1 teaspoon finely chopped green onions with tops
1 drop green food coloring
Blend all ingredients together and mix well.
Yield: 10 to 12 servings
Note: Serve as dip or use as spread for finger sandwiches.
This recipe can be found in Kentucky's Best, Fifty Years of Great Recipes, by Linda Allison-Lewis and published by the University Press of Kentucky. Recipe copyright © 1998 by Linda Allison-Lewis. All rights reserved.
Recipe ID #215_BENE
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