Benedictine Spread

This original recipe was created by Jennie Carter Benedict in Louisville, Kentucky, sometime around 1900.

Ingredients:

For the dip

• 200 g cream cheese (Monchou, Philadelphia)
• 1 cucumber
• 4 sprigs of dill
• 2 spring onions
• ½ lime
• 2 tablespoons mayonnaise
• Salt and pepper
• Cayenne pepper

To serve with

• 2 carrots
• 3 stalks of celery
• 2 bell peppers
• 1 bunch of radishes with leaves
• 1 baguette
• Drizzle of olive oil

Method:

1. Preheat the oven to 180°C. Slice the baguette and place the slices on a baking tray. Drizzle with olive oil and toast until golden brown.
2. Peel the cucumber, remove the seeds, chop roughly and place in a food processor.
3. Wash the spring onions, trim the ends and add to the processor along with the cream cheese, dill and mayonnaise.
4. Squeeze the lime and add the juice to the mix. Blend everything until smooth. Season with salt and pepper. Add cayenne pepper to taste for a spicy kick.
5. Wash all remaining vegetables. Peel the carrots, remove seeds and membranes from the peppers and cut them, along with the celery, into sticks. Serve with the toasted bread and dip.