Benedictine Spread

This recipe is an adaptation of a sandwich spread made at Emma Lou’s Cafe in Louisvill’s Highlands neighborhood. It can also be used on celery sticks, crackers, and numerous other ways.

benedictine spreadWhatcha Need:

1 1/2 seedless cucumbers
1/2 small white onion (vadalia or other sweet variety)
1 1/2 teaspoons Kosher salt
1/2 teaspoon white pepper
24 ounces (3 cups) cream cheese, softened

Whatcha Do:

  1. Cut cucumbers and onion into large pieces.
  2. In a food processor, puree cucumber and onion together. Place puree in doubled cheesecloth and squeeze out all excess liquid.
  3. Combine cucumber and onion with other ingredients and mix well. Spread will keep in refrigerator for up to 3 days.
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