Dish

Kentucky Benedictine Dip

Benedictine dip

Kentucky Benedictine dip is made by blending cucumbers, cream cheese, and herbs such as dill and onion powder. The mixture is then chilled for a few hours to allow the flavors to meld together. The result is a creamy and refreshing dip that pairs well with crackers, bread, or vegetables. It is also a great way to use up any leftover cucumbers from your garden.

Cuisine of the Americas› American cuisine

Dip

Origins and history

Kentucky Benedictine dip was created by Jennie Carter Benedict, a famous Louisville caterer, in the early 20th century. It was originally served as a sandwich spread but has since become a popular dip for parties and gatherings.

Dietary considerations

Vegetarian, gluten-free

Variations

Some variations of Kentucky Benedictine dip may use sour cream or mayonnaise instead of cream cheese. Others may add garlic or lemon juice for extra flavor.

Presentation and garnishing

Garnish the dip with fresh dill or chives for a pop of color. You can also add a sprinkle of paprika or black pepper for extra flavor.

Tips & Tricks

To make the dip smoother, you can strain the cucumber before blending it with the cream cheese. This will remove any excess water and make the dip thicker and creamier.

Side-dishes

Serve Kentucky Benedictine dip with a side of sliced cucumbers, carrots, or celery for a healthy snack. It also pairs well with crackers or crostini for a more indulgent treat.