Best 20 Benedictine Recipes

BEST BENEDICTINE SPREAD

Steps:

• Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
• Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.

BENEDICTINE DIP

Steps:

• 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.

BENEDICTINE DIP

Steps:

• Mix cream cheese, mayonnaise, onion, cucumber, and food coloring together in a bowl until well blended and food coloring is incorporated. Cover and chill, 8 hours to overnight. Serve.

BENEDICTINE DIP

Steps:

• Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning. Serve with crudite.

KENTUCKY BENEDICTINE

Steps:

• Grate the unpeeled cucumbers on a box grater. Wrap in a kitchen towel and wring out any excess liquid.
• Combine the cream cheese, sour cream, lemon juice and hot sauce in a food processor and process until smooth. Season with salt and pepper. Add the cucumbers, chives, parsley, dill and scallions and pulse, stopping to scrape down the sides several times, until pale green and almost smooth. Refrigerate until chilled, at least 1 hour.
• Spread the Benedictine on the zucchini and squash slices and garnish with reserved dill fronds.

BENEDICTINE SPREAD

Steps:

• In a small bowl, combine the cream cheese, mayonnaise, salt, white pepper, dill and food coloring if desired; beat until smooth. Stir in cucumber and onion. Cover and refrigerate until serving. Serve with pita or snack rye bread.

BENEDICTINE

Steps:

• Grate the cucumber on the large holes of a box grater. Allow to drain in a layer of cheesecloth in a mesh strainer fitted over a bowl. Squeeze to remove excess liquid.
• Meanwhile, combine the cream cheese and mayonnaise in a large bowl and mix with a rubber spatula until smooth. Add the cucumber and onion and mix until combined. Season with salt and pepper. Cover and refrigerate for 1 hour.

KENTUCKY DERBY BENEDICTINE DIP

Steps:

• Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor.
• Transfer to a bowl and add chopped dillweed. Taste for seasoning.
• Serve with vegetable crudites as baby carrots, broccoli, cauliflower, celery, grape tomatoes, sugar snap peas; or white and blue con tortilla or pita bread chips.

KENTUCKY BENEDICTINE SANDWICHES

Steps:

• Peel cucumber and slice in half lengthwise. Remove seeds with a small spoon. Place cucumber in a food processor and pulse 5 times, until minced.
• Place minced cucumber in small colander over glass bowl. Sprinkle with salt, toss, and allow to drain over bowl for one hour. Spread drained cucumber on dinner plate and pat with paper towel to remove excess moisture. Place cucumber in small glass bowl.
• Add onion and cream cheese to cucumber and stir well with spatula. Add hot sauce, food coloring. Season to taste with additional salt and pepper.
• Cut rounds out of bread slices with cookie or biscuit cutter. Spread small amount of mayonnaise on bread rounds. Spread cucumber mixture on half of rounds and top with another round. Garnish with sprig of parsley or watercress. Store covered in refrigerator. Serve chilled.

BENEDICTINE

Steps:

• Peel the cucumber, slice it in half lengthwise and scrape out the seeds with a spoon. Using the coarse side of a hand grater, shred the flesh. Place in a kitchen towel and squeeze out excess moisture.
• Place the grated cucumber and the cream cheese in the bowl of an electric mixer. Beat on medium speed until light and fluffy. Beat in two scallions, then season with Tabasco, salt and pepper. Taste and add more scallion if you like. Beat in the mayonnaise.
• Transfer to a covered bowl and chill for a half-hour to allow the flavors to blend. Serve with crudités, chips or crackers, or pipe into endive leaves or cocktail cream puffs, or use as a sandwich spread.

BENEDICTINE SANDWICHES

Steps:

• 1. Cut cucumber in half and remove the seeds with a spoon.
• 2. Place the cucumber and onion in a food processor and puree.
• 3. Place the puree in a stainer to drain off excess liquid.
• 4. Place the cucumber mixture back in the food processor with the cream cheese and salt and puree until combined.
• 5. Spread onto bread to make sandwiches.
• 6. Serve.

BENEDICTINE TEA SANDWICHES

Steps:

• Place grated cucumber in colander and sprinkle with salt. Toss to coat and let stand for 20 minutes. Drain and press out as much moisture as possible. Pat with paper towels to remove any remaining moisture.
• With paddle attachment on stand mixer, beat mayo, cream cheese, onion*, dill & garlic until creamy.
• Add drained cucumber and mix well. Salt to taste if needed.
• Spread mixture on white sandwich bread. Slice off crusts. Cut sandwiches into driangles or diamonds or seal with a sandwich press** if desired (see note below).
• *Walla Walla, Vidalia, or Mayan onions work best - must be sweet onions so they don't overpower the delicate balance of the other ingredients.
• **If using a sandwich press, cut bread first, place filling in, then press to seal (this keeps the edges clean so they will seal better).
• If not serving immediately, refrigerate, covered.

BENEDICTINE SANDWICH SPREAD

Steps:

• Place cream cheese in a bowl and mash with a fork until smooth. Wrap cucumber in cheesecloth, then squeeze out and discard juice. Add cucumber to cream cheese and mix thoroughly. Wrap onions in cheesecloth and squeeze juice into cream cheese mixture, then discard onions. Mix mayonnaise and Tabasco sauce into cream cheese mixture. Season to taste with salt, then add 1 drop food coloring and mix well. Serve on thinly sliced white sandwich bread, topped with another slice of bread, trimmed, and cut into finger sandwiches.

BENEDICTINE SPREAD OR DIP

Steps:

• 1. Peel cucumber; grate over a bowl, using a microplane or fine grater.
• 2. Pour pulp and juice into a coffee filter placed in a small strainer over small bowl; gather ends of filter and gently squeeze and press to release juice into bowl.
• 3. Measure 3 tablespoons cucumber juice into a small saucepan. Discard remaining juice and pulp.
• 4. Repeat process with onion for 1 tablespoon juice to add to cucumber juice in pan.
• 5. Place pan over high heat, bring to a boil, then immediately remove from heat. (This will tame the cucumber and make it friendlier to the tummy.)
• 6. To the warm juice, add 1/2 teaspoon salt, 1/4 teaspoon lemon juice and 5 drops of green food color gel; stir and mix well; set aside.
• 7. Unwrap cream cheese, place in mixing bowl. Use a hand mixer to beat cream cheese well.
• 8. Gradually add juice, mixing until well incorporated and smooth.
• 9. Spread may be used immediately or cover and refrigerate (for up to one week) until served.

BORAGE, BENEDICTINE AND BACON SANDWICHES

Steps:

• Working in batches if necessary, cook the bacon in a large skillet over medium heat until crispy, about 10 minutes. Drain on paper towels.
• While the bacon is cooking, grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in cheesecloth and squeeze to remove as much liquid as possible.
• Combine the cream cheese and mayonnaise in a stand mixer fitted with a paddle attachment and mix until smooth, about 1 minute. Add the cucumber and red onion and mix until combined, about 30 seconds. Season with salt and pepper. Cover and refrigerate for 1 hour.
• To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread. Break the strips of bacon in half and top each sandwich with 4 halves. Sprinkle the borage petals over the top, then cover with the remaining four slices of bread and press down firmly. Cut away the crusts. Slice the sandwiches diagonally in half and then diagonally again, to make triangles. Serve.

BENEDICTINE CHEESE SPREAD

Steps:

• Finely grind cucumber pulp. Place in a piece of cheesecloth and press out juice until pulp is fairly dry. In a mixing bowl mash cheese with a fork. Work cucumber pulp into cheese, add onion, salt and Tabasco sauce. Add enough mayonaise to make a smooth, easy to spread filling. Add just enough food coloring to make cheese a pale green.

KENTUCKY BENEDICTINE SPREAD

Steps:

• Grate or finely chop cucumber. Toss with salt and allow to drain in a mesh seive in the refrigerator for at least 2 hours, preferably overnight. After draining, press salted cucumber with the back of a spoon to remove any additional moisture. In a medium bowl, combine the cucumber and softened cream cheese until well blended and smooth. Stir in onion, pepper, garlic and Worcesteshire sauce, and adjust spices to taste. Chill for at least another hour before serving to allow the flavors to mingle. Fresh, finely minced onion and garlic may be substituded for the dehydrated spices. However, use sparingly, as the flavor can overpower the cucumber.

BENEDICTINE DIP

Steps:

• In bowl Beat Cream Cheese, then add the rest of ingredients, blend well.
• Put in fridge for several hours.
• Serve with veggies, pita wedges or crackers.

BENEDICTINE ORANGE CHAMPAGNE

Steps:

• Stir the Benedictine and orange juice together.
• Add the champagne.
• Serve in tall glasses.
• Garnish with a fresh cherry or berries of choice.

BENEDICTINE

Steps:

• Pare, grate, and drain cucumber. Combine cucumber with remaining ingredients. Serve on toast with bacon or tomato. It can also be thinned with milk or sour creme to make a beautiful vegetable or chip dip.