Benedictine Spread

Benedictine spread is a fresh cream cheese spread with cucumber, spring onion and a gentle heat from cayenne pepper. The recipe became well known around the beginning of the twentieth century in Louisville, Kentucky, and is associated with Jennie Carter Benedict. Originally, the spread was mainly used as a filling for small sandwiches; this version is served as a dip with raw vegetables and toasted baguette.

Serves: 4
Preparation: 15 minutes
Cooking: 15 minutes
Total time: 30 minutes

Ingredients

• For the spread
• 200 grams cream cheese
• 1 cucumber
• 4 sprigs dill
• 2 spring onions
• ½ lemon or lime
• 2 tablespoons mayonnaise
• Salt
• Freshly ground pepper
• Cayenne pepper
• To serve
• 2 carrots
• 3 celery sticks
• 2 peppers
• 1 bunch radishes with leaves
• 1 baguette
• Olive oil

Preparation

1. Preheat the oven
   Preheat the oven to 180 °C.
2. Slice the baguette
   Slice the baguette into thin slices. Place them on a baking tray and drizzle lightly with olive oil.
3. Prepare the cucumber
   Peel the cucumber, halve it lengthways and remove the seeds. Cut the cucumber into coarse pieces.
4. Drain the cucumber
   Briefly pulse the cucumber in the food processor. Put the cucumber in a sieve and press out as much moisture as possible.
5. Slice the spring onions
   Wash the spring onions, remove the ends and chop them coarsely.
6. Prepare the dill
   Wash the dill and pick off the fine fronds.
7. Cut the vegetables
   Wash the remaining vegetables. Peel the carrots. Remove the seeds from the peppers. Cut the carrots, celery and peppers into sticks. Clean the radishes and leave a little fresh leaf attached if desired.

Method

1. Toast the baguette
   Toast the baguette slices in the oven for 8 to 10 minutes until golden brown and crisp. Leave them to cool briefly.
2. Mix the ingredients
   Put the drained cucumber with the cream cheese, spring onion, dill and mayonnaise in the food processor.
3. Add the citrus juice
   Squeeze the half lemon or lime and add the juice.
4. Blend the spread
   Blend until smooth and creamy.
5. Season the spread
   Season with salt, freshly ground pepper and a pinch of cayenne pepper.
6. Serve
   Spoon the Benedictine spread into a bowl and serve with the raw vegetables and toasted baguette.