Benedictine Dip

by Michele Pesula Kuegler | May 16th, 2011 | Appetizers, Recipes, Spreads & Sauces

My husband loves watching the Kentucky Derby.  In fact, I think it is one of his favorite sporting events of the year.  Horse racing is a newer to me sport, but enjoyable nonetheless.  We have celebrated this event at home and at the racetrack.  This year, we had a high school track meet to attend that would take a good portion of the day, so we decided to watch the races at home.  A benefit of staying home is the ability to utilize our culinary creativity.

Not having attended the derby itself, I did some research into what typically is served there.  Hot browns, Benedictine sandwiches, and mint juleps topped the menus.  Both my husband and I enjoy grazing, hence our weekly tapas nights, so sandwiches didn’t fit the bill.  However, making the Benedictine into a dip was an easy way to make a Kentucky Derby dish that would fit our menu.

This recipe makes much more than is needed for two people, making it a great snack to bring to or serve at a party.  Another benefit to this recipe is the use of white onions that are shredded.  Although some of our kids may decry that they don’t like onions, they can’t be seen in the dip.  Sure, there is an onion flavor, but it didn’t seem to discourage any of them from eating the dip.

This may be a Derby snack, but there’s no need to wait a year to give it a try.  It would be a great munchy for a hot summer afternoon or a lazy Sunday afternoon.

Benedictine Dip


  1. 8 oz. cream cheese, softened
  2. 3 Tb. sour cream
  3. 1 English cucumber, peeled and seeded
  4. 1/2 small white onion
  5. salt and pepper
  1. Combine cream cheese and sour cream in a small bowl, and mix until well blended.
  2. Grate cucumber and onion, and add to cream cheese mixture
  3. Season with salt and pepper to taste.
  4. Chill until ready to serve.
  5. Serve with crackers or toasted flatbread.
Think Tasty

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