Invented by Jennie Carter Benedict, a
Louisville, Kentucky caterer, this refreshing
cucumber-cream cheese spread is just as
good today as it was over 100 years ago.
Makes
4 servings (8 sandwiches)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
MINCE:
SPREAD:
Test Kitchen Approved
Instructions
Mince cucumber, onion, and mint in a
food processor; transfer to a fine-mesh
sieve and press to remove excess water.
Return cucumber mixture to food
processor. Add cream cheese and
purée; season spread with salt.
Serve benedictine spread on toasted
baguette slices; top with parsley.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 105
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 14mg 4%
Sodium 147mg 6%
% Daily Value*
Carbs 12g 4%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
