Kentucky Derby Benedictine Dip (with Goat Cheese)
Benedictine is a creamy spread studded with chopped cucumbers. It was named in honor of Jennie Carter Benedict, a chef and restaurateur from Louisville, Kentucky, who created the condiment at the turn of the 20th century. Originally used for cucumber sandwiches. Benedictine is now commonly enjoyed as a cold dip for chips, fresh veggies, or spread on crackers.
Servings 1 3/4 cups
Ingredients
- 1 package 4 ounces cream cheese, softened
- 1 tablespoon mayonnaise
- 1 log 4 ounces fresh goat cheese
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
- 1 drop green food coloring optional
- 3/4 cup finely chopped peeled cucumber patted dry
- 1/4 cup finely chopped green onion
- Optional: Snack rye bread pita bread wedges, assorted crackers and assorted fresh vegetables.
Instructions
- In a small bowl, combine the cheeses, parsley, mayonnaise, salt, white pepper, cayenne, and, if desired, food coloring; beat until smooth. Stir in cucumber and onion. Cover and refrigerate until serving. Serve with assorted crackers or snack rye bread, pita bread wedges and vegetables as desired.