Benedictine is a refreshing cucumber-dill appetizer and spread that originated in Louisville, KY in the early 1900s, created by Jennie Carter Benedict. This versatile Southern classic is made by blending cream cheese with grated or juiced cucumbers, fresh dill or chives, onion or shallot juice, fresh lemon juice and a pinch of cayenne. The spread is famously used for elegant cucumber tea sandwiches, where it is applied thick on crustless bread, but it also serves as a zesty topping for crackers, crudités or as a savory addition to grilled meat sandwiches.

The key difference between Benedictine spread and dip lies in its consistency and preparation; the classic, thicker spread is ideal for sandwiches, while it can be thinned with buttermilk or sour cream to create a lighter, more dippable appetizer. Whether served at tea parties, luncheons or Kentucky Derby gatherings, this blend brings a welcome burst of freshness to the table.