Benedictine Spread

Benedictine Spread
Makes: 2 ½ cups


  • 1 English cucumber, unpeeled
  • ¼ yellow onion
  • 2 (8-ounce) packages cream cheese, softened
  • 2 tablespoons sour cream
  • ¼ teaspoon chopped fresh dill
  • ⅛ teaspoon freshly ground black pepper
  • 2 drops green food coloring
  • Kosher salt, to taste


  • In a food processor or on a 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 of the liquid as you can, since too much liquid will make the spread 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 it’s smooth.
  • Add the sour cream, dill, and 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.

Recipes are from the The Bourbon Country Cookbook and That’s Entertaining by Tim Laird, America’s CEO – Chief Entertaining Officer, both available on Amazon and in local bookstores.

Instagram, Twitter, Facebook: @timlairdcheers

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.