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Benedictine

The Washington Post, April 25, 2007
  • Cuisine: American
  • Course: Condiment

Summary:

This spread was created by Jennie Benedict at her eponymous hotel in Louisville at the turn of the 20th century. It can be used as a dip with vegetables or as a sandwich spread. It is often made with green food coloring; Louisvillian Jennifer Ahearn usually leaves that out of her version. It can be refrigerated in an airtight container for up to a week.

Makes 1 1/2 cups

Ingredients:

  • 1 large cucumber, peeled, seeded and coarsely grated
  • 8 ounces low-fat cream cheese (do not use nonfat)
  • 2 tablespoons finely grated onion
  • 1 tablespoon low-fat mayonnaise
  • 2 tablespoons low-fat sour cream (do not use nonfat)
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon finely chopped dill (optional)

Directions:

Combine the ingredients in the bowl of a food processor and pulse until the texture is a little chunkier than a puree. Remove from the refrigerator about 30 minutes before serving.

Recipe Source:

Adapted by Louisville resident Jennifer Ahearn.

Tested by Bonny Wolf for The Washington Post.
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Nutrition Facts
Serving size: Per tablespoon serving
Calories: 27
% Daily Values*
Total Fat: 2g 3
Saturated Fat: 1g 5
Cholesterol: 6mg 2
Sodium: 82mg3
Total Carbohydrates: 1g 0
Dietary Fiber: n/a 0
Sugar: n/a
Protein: 1g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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