Benedictine Spread

The original recipe was devised by Jennie Carter Benedict, from Louisville, Kentucky, sometime around 1900.

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

Ingredients

For the dip

• 200 grams cream cheese (MonChou, Philadelphia)
• 1 cucumber
• 4 sprigs of dill
• 2 spring onions
• ½ lime
• 2 tablespoons mayonnaise
• Pepper and salt
• Cayenne pepper

For dipping

• 2 carrots
• 3 celery sticks
• 2 peppers
• Bunch of radishes with leaves
• 1 baguette
• Drizzle of olive oil

Preparation

• Preheat the oven to 180°C.
• Slice the baguette, place the slices on a tray and drizzle with a little olive oil.
• Peel the cucumber, remove the seeds, cut into large pieces and put them in a food processor.
• Wash the spring onions, remove the ends and add them to the food processor, together with the cream cheese, dill and mayonnaise.

Method

1. Let the bread slices turn a nice golden brown.
2. Squeeze the lime and add it to the food processor. Now blend everything until finely chopped.
3. Season with pepper and salt. Add cayenne pepper to taste for an extra kick.
4. Wash all the remaining vegetables, peel the carrot, remove the seeds and membranes from the peppers, and cut them, together with the celery, into strips.