We have the perfect way to bring a little Kentucky Derby and Churchill Downs' iconic green into your Super Bowl Sunday - Benedictine. This delicious green (yes green) spread is always a conversation starter and a true Kentucky classic. Its cool cucumber and cream cheese flavor is a perfect balance to the spice of those Super Bowl hot wings and the calories of those Super Bowl nachos. Enjoy Churchill Downs' Executive Chef Dave Danielson's benedictine recipe below as a spread for crackers or as a dip for veggies. Kentuckians also like it as sandwich spread with bacon - the bacon benedictine! Serve alongside your favorite pimento cheese for a truly Southern sunday.

Benedictine Spread

From The Bourbon Country Cookbook, New Southern Entertaining by David Danielson & Tim Laird


  • 1 English cucumber, unpeeled
  • 1/4 yello onion chopped
  • 2 8-ounce cream cheese packages softened
  • 2 TBS sour cream
  • 1/4 tsp chopped fresh dill
  • 1/8 tsp freshly ground black pepper
  • 2 drops green food coloring
  • kosher salt to taste

In a food processor or box grater, grate the cucumber and onion. Transfer the cucumber and onion to a strainer and drain well by pressing the mixture with the back of a large spoon. Remove as much liquid as you can so that the spread does not become watery.

Transfer the cucumber and onion to the bowl of a food processor. If you don't have one, use a small bowl and a fork. Add the cream cheese. Process the mixture until smooth. Add the sour cream, dill, pepper and process until combined. Add the food coloring and mix until well incorporated. Taste and add salt as needed. Transfer to an airtight container and store in the refrigerator for up to 1 week. Makes 2 1/2 cups.

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