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.
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Kentucky Benedictine Dip
Recipe adapted from Kat Kinsman, Editor in Chief
Yield: 1½ cups
Prep Time: 15 minutes
Cook Time: N/A
Total Time: 15 minutes
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
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.