Benedictine Spread Recipe
This recipe comes from Emma Lou’s Café, in Louisville’s Highlands neighborhood (sadly, now closed) and creates a light, fresh tasting spread.
Ingredients (See Box Above, "IMPORTANT - About Our Recipes" for Information about Quantities)
- 1 1/2 Cucumbers
- 1/2 small White Onion
- 1 1/2 teaspoons Salt
- 1/2 teaspoon White Pepper
- 24 ounces 3 cups Cream Cheese, softened to room temperature
- 2 - 3 drops Green Food Color optional (This is traditional, to make the spread more resemble the cucumber it is made from, but seldom used today. Personally I wouldn't - and didn't - include it in my spread.)
Instructions
- Peel and slice the cucumbers lengthwise. Using a spoon, scoop out the seeds and discard. Cut into large pieces.
- In a food processor, puree the cucumber and onion together. Squeeze out excess liquid with a cheesecloth or by pressing the mixture through a fine sieve with a spatula.
- Combine cucumber and onion with other ingredients, either by hand or using the paddle attachment on an electric mixer.
- Keep refrigerated for up to 3 days.