Benedictine is a creamy spread studded with chopped cucumbers. It was named in honor of Jennie Carter Benedict, a chef and restaurateur from Louisville who created the condiment at the turn of the 20th century. Originally used for cucumber sandwiches, Benedictine is now commonly enjoyed as a dip for chips or crackers.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 15 MIN. • MAKES: 1 3/4 CUPS
4 ounces cream cheese, softened
1 log (4 ounces) fresh goat cheese
2 tablespoons minced fresh parsley
1 tablespoon mayonnaise
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 drop green food coloring, optional
3/4 cup finely chopped peeled cucumber, patted dry
1/4 cup finely chopped green onions
Assorted crackers
In a small bowl, combine the cheeses, parsley, mayonnaise, salt, cayenne, pepper and food coloring if desired; beat until smooth. Stir in cucumber and onion. Chill until serving. Serve with crackers.