Kentucky Benedictine Dip

This traditional dip is cool as a cucumber
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Benedictine Dip
Photo: Tasting Table

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."

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.

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