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.

27 calories, 2g fat, 1g saturated fat, 6mg cholesterol, 82mg sodium, 1g carbohydrates, n/a dietary fiber, n/a sugar, 1g protein.