Kentucky Benedictine Dip

This traditional dip is cool as a cucumber

It might look like a standard-issue mayo-based party dip, but Kentucky Benedictine packs a cool, sharp bite with the inclusion of cucumber and onion pulp, plus a little pinch of cayenne. Our version omits the traditional green food coloring, but feel free to add it for a Bluegrass State tint. Tip: It's also the perfect anchor for a pinky-up cucumber sandwich.

To learn more, read "Derby Dancing."

Recipe adapted from Kat Kinsman, Editor in Chief

Kentucky Benedictine Dip
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Get ready for the Kentucky Derby with this recipe for Editor in Chief Kat Kinsman's Kentucky Benedictine dip.
Prep Time
15
minutes
Cook Time
0
minutes
Servings
1
cups
Total time: 15 minutes
Ingredients
  • 1 large cucumber, peeled
  • 1 small white onion, quartered
  • 8 ounces cream cheese, softened
  • ¼ teaspoon kosher salt
  • 1 tablespoon mayonnaise
  • 2 tablespoons sour cream
  • ¼ teaspoon cayenne pepper
  • Assorted vegetables (such as carrots, fennel, jicama and endive), for serving
Directions
  1. In a large food processor fitted with the grating attachment, grate the cucumber. Remove the pulp and, using your hands, squeeze the cucumber pulp to release as much juice as possible. Repeat both steps with the onion. Discard the liquid.
  2. In a mixing bowl, stir the cucumber pulp, 2 tablespoons of the onion pulp, cream cheese, salt, mayonnaise, sour cream and cayenne pepper until smooth. Serve the dip with assorted vegetables.
Nutrition
Calories per Serving 514
Total Fat 47.1 g
Saturated Fat 24.2 g
Trans Fat 0.0 g
Cholesterol 133.8 mg
Total Carbohydrates 16.9 g
Dietary Fiber 2.3 g
Total Sugars 8.0 g
Sodium 711.4 mg
Protein 9.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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