Benedictine (spread)

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Spread/dip made with cucumbers and cream cheese

title: "Benedictine (spread)" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["spreads-(food)", "american-condiments", "cuisine-of-kentucky", "cuisine-of-louisville,-kentucky", "history-of-louisville,-kentucky", "food-and-drink-introduced-in-the-1890s", "1890s-establishments-in-kentucky", "sandwiches"] description: "Spread/dip made with cucumbers and cream cheese" topic_path: "history" source: "https://en.wikipedia.org/wiki/Benedictine_(spread)" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Spread/dip made with cucumbers and cream cheese ::

::data[format=table title="Infobox food"]

FieldValue
nameBenedictine
imageBenedictine spread.jpg
captionBenedictine spread, which is used as a filling for Benedictine sandwiches
countryUnited States
regionLouisville, Kentucky
creatorJennie Carter Benedict
typeSandwich filling
servedCold or room temperature
main_ingredientCucumbers, cream cheese
minor_ingredientOnion, mayonnaise
::

| name = Benedictine | image = Benedictine spread.jpg | caption = Benedictine spread, which is used as a filling for Benedictine sandwiches | alternate_name = | country = United States | region = Louisville, Kentucky | creator = Jennie Carter Benedict | course = | type = Sandwich filling | served = Cold or room temperature | main_ingredient = Cucumbers, cream cheese | minor_ingredient = Onion, mayonnaise | variations = | calories = | other = Benedictine or Benedictine spread is a spread made with cucumbers and cream cheese. Invented near the beginning of the 20th century, it was originally and still is used for making Benedictine sandwiches, a type of cucumber sandwich, but it also has been used as a dip or combined with meat in a sandwich. This spread can be obtained pre-made from some Louisville, Kentucky-area grocery stores.

Although Benedictine is rarely seen in restaurants outside the state of Kentucky, it has been the subject of reporting in national publications such as The New York Times, The Washington Post, and Saveur Magazine, and by multimedia content publishers including the Food Network and National Public Radio.

A Benedictine-based sandwich was featured on the Food Network's 50 States 50 Sandwiches program in 2012, on the television shows of celebrity chefs Paula Deen and Damaris Phillips, in Southern Living magazine as one of June's "2011 Best Recipes" for their corresponding issue, in Garden & Gun magazine, in PopSugar, and in the Smithsonian's Folklife Magazine.

History

Benedictine spread and the Benedictine sandwich were invented around the end of the 19th century by Jennie Carter Benedict (1860–1928), a caterer, restaurateur and cookbook author in Louisville, Kentucky. Benedict opened a kitchen providing catering services in 1893, and in 1900 opened a restaurant and tea room called "Benedict's". It was potentially during Jennie Benedict's catering period when she developed and originally served Benedictine.

Benedict's cookbooks are still in print; The Blue Ribbon Cook Book, first published in 1902, has been reprinted at least as recently as 2008. Although early editions of this book do not contain a recipe for the spread, the 2022 edition does.

Ingredients and preparation

The original Benedictine recipe by Benedict, as reported by the Louisville Courier-Journal and NPR, included cream cheese, cucumber juice, onion juice, salt, cayenne pepper, and a slight amount of green food coloring.

Modern variants of the recipe typically call for grated or chopped cucumber, chopped onions, mayonnaise, and dill, and often omit the food coloring.

Benedictine sandwiches are typically served as a type of tea sandwich or finger sandwich, with crusts trimmed and the sandwich cut into four pieces, either fingers or triangles, to make them convenient to eat with one hand. Garden & Gun called them Kentucky's answer to the pimiento cheese sandwich.

| title = Preparation of Benedictine sandwiches | align = | footer = | style = | state = | height = | width = | perrow = | mode = | whitebg = | noborder = | captionstyle = | File:Ingredients for Benedictine spread.jpg |Ingredients for Benedictine spread: cream cheese, green onions, mayonnaise, salt, pepper, chopped cucumbers, dill | class1= | alt1= | File:Benedictine spread.jpg | Benedictine spread | class2= | alt2= | File:Benedictine sandwiches.jpg | Benedictine tea sandwiches | class3= | alt3= | File: | Write a caption here | class4= | alt4= | File: | Write a caption here | class5= | alt5=

References

References

  1. (April 25, 2007). "Benedictine Recipe Details | Recipe database". [[The Washington Post]].
  2. Popham, Mary. (April 22, 2009). "Benedictine spread; Miss Jennie Benedict's famed cookbook is back, with lots of extras". [[The Courier-Journal]].
  3. Peterson, Erica. (July 13, 2013). "A Summery Spread That's As Cool As A Cucumber".
  4. Schrambling, Regina. (May 28, 1989). "Food; Bluegrass Flavor". [[The New York Times]].
  5. Schrambling, Regina. (April 30, 2003). "They're off and partying: The Derby bash is a Kentucky tradition worth duplicating in the West. Try these race-day classics.". [[Los Angeles Times]].
  6. Gray, Lori. (March 18, 2002). "Derby Delight: Everybody wants the spread in Louisville.". [[Saveur]].
  7. Thompson, Sharon. (August 15, 2012). "Food Network declares a Benedictine sandwich one of country's best". [[Lexington Herald-Leader]].
  8. Deen, Paula. "Benedictine Sandwiches".
  9. Phillips, Damaris. "Borage, Benedictine and Bacon Sandwiches".
  10. (June 2011). "2011 Best Recipes: June - Kentucky Benedictine Tea Sandwiches".
  11. Portman, Jed. (March 28, 2013). "Pimento Cheese's Kentucky Cousin".
  12. Einhart, Nancy. (May 7, 2008). "'Wich of the Week: Benedictine Cheese Tea Sandwiches".
  13. . (May 15, 2013). ["Benedictine Sandwiches Recipe - Between the Bread - Food How To"](https://www.youtube.com/watch?v=f_RmVCS33Wo). *[[PopSugar]]*.
  14. Cieslik, Emma. (April 28, 2025). "And Down the Stretch, It's Benedictine Spread for the Kentucky Derby!". [[Smithsonian Institution]].
  15. {{cite encyclopedia. (2001). link. Laurie A.. Birnsteel
  16. (March 18, 2002). "Benedictine Sandwich Spread".
  17. Stinnett, Donna. (October 2, 2006). "Claim to fame Kentucky restaurant owner, caterer contributes". [[Evansville Courier & Press]].
  18. Cox, Larry. (November 26, 2008). "Storied Kentucky cookbook still has relevance today". [[Tucson Citizen]].
  19. Benedict, Jennie C.. (1904). "The Blue Ribbon Cook Book". John P. Morton.
  20. Benedict, Jennie C.. (2022). "The Blue Ribbon Cook Book". [[University Press of Kentucky]].
  21. Skladany, Joey. (April 26, 2024). "Kentucky Benedictine Sandwiches".
  22. Portman, Jed. (March 28, 2013). "Pimento Cheese's Kentucky Cousin".

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spreads-(food)american-condimentscuisine-of-kentuckycuisine-of-louisville,-kentuckyhistory-of-louisville,-kentuckyfood-and-drink-introduced-in-the-1890s1890s-establishments-in-kentuckysandwiches