In honor of Derby Day, we wanted to bring you a new idea not only for Derby Day, but something you can try over the weekend.
This Kentucky Benedictine Spread is bright and fresh and has been served in Kentucky for over 100 years. The name comes from the caterer and cookbook author who came up with this recipe, Louisville, Kentucky’s Jennie Carter Benedict.
In true WOT fashion, we did make this recipe better in our Test Kitchen for you by substituting the cream cheese for Neufchatel cheese and removing the mayonnaise.
WOT we love about this recipe: It is super easy and there is no equipment needed!
One tip for this recipe is to make sure your Neufchatel cheese is very soft and stir well to combine. Give it a try, and taste a little bit of history while you enjoy. Let us know what you think.
Kentucky Benedictine Spread
- 1 8oz package of Neufchatel cheese, softened
- 1/4 cup sour cream
- 1/2 cup finely chopped English cucumber
- 1/2 cup chopped green onion
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/8 tsp dill weed
- 1/8 tsp cayenne (optional)
- additional sliced green onion
- Sliced fresh vegetables such as carrots, cucumbers, and radishes
- Small crackers
- Wash and split the English cucumber down the middle. Using a teaspoon, remove all the seeds by pressing the tip of the teaspoon into the top edge of the seeds and running straight down to the bottom of the seeded section.
- In a large bowl, combine the Neufchatel cheese, sour cream, salt, pepper, dill weed, cayenne, chopped cucumbers, and green onion. Using a couple of forks, you can break the cheese apart by hand and then stir together to incorporate.
All photos by Lorianne DeVita