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A hand scooping out benedictine dip on a cracker.

10 Minute Kentucky Benedictine Spread

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  • Author: Heather Bilyeu
  • Total Time: 10 minutes
  • Yield: 8-10 1x
  • Diet: Gluten Free


10-Minute Kentucky Benedictine Spread is made with just a few simple ingredients. This southern spread combines cream cheese, crisp cucumber, onion, and spices in one bowl, resulting in a creamy and tangy dip that's perfect to serve with crackers or as small finger sandwiches.


  • 1 Medium English Cucumber (about 1 cup) - peeled, seeded, and finely diced
  • 1 Small Onion (about 1/2 cup) - finely diced
  • 1 Garlic Clove - finely minced
  • 2 - 8 Ounce Packages Cream Cheese - softened to room temperature
  • 2 Tablespoons Mayonaise
  • Juice from 1/4 of a Lemon
  • 2 Teaspoons Fresh Dill - finely minced
  • 1 Teaspoon Salt
  • 1/2 Teaspoon White Pepper
  • 1/8 Teaspoon Cayenne Pepper
  • Green Food Coloring*


  1. Peel the cucumber and slice off the ends. Cut in half and with a spoon, gently scrape the seeds out to remove. Finely dice and add to a large mixing bowl. You want to dice as small as you can so that there are no big chunks.
  2. Finely dice the onion. Mince the garlic clove.  Add the to the bowl with the cucumber.
  3. Add softened cream cheese, mayo, lemon juice, fresh dill, and spices. Mix well until everything is evenly combined.
  4. Add a tiny amount of green food coloring and stir. Add a small amount at a time and keep adding until it is a very light green color.
  5. Place in a bowl and serve with crackers, french bread, and fresh veggies or enjoy as Benedictine Finger Sandwiches.


  • Store leftovers in an airtight container in the fridge for 2-3 days.
  • Can be prepped up to 24 hours before serving - keep in an airtight container in the fridge until needed.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer - Dips
  • Method: Cooking
  • Cuisine: American


  • Serving Size: 2 ounces
  • Calories: 238
  • Sugar: 3.4 g
  • Sodium: 529 mg
  • Fat: 22.5 g
  • Carbohydrates: 6.3 g
  • Fiber: 0.6 g
  • Protein: 4 g
  • Cholesterol: 59.8 mg
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