Benedictine Spread with Herbs
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Benedictine spread is a simple combination of cream cheese, cucumbers, and cayenne pepper. The appetizer was invented in the early 20th century by Louisville restaurant owner Jenny Carter Benedict, after whom it was named. This recipe adds fresh parsley and green onions to the spread's basic ingredients, giving it an even more refreshing and zesty flavor. It can be spread on sandwiches or eaten as a dip, scooped up with crackers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g cream cheese
- 4 green onions
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Recipes with similar ingredients: cream cheese, toasts, ground cayenne pepper, green onions, cucumbers
Cooking the dish according to the recipe:
- Slice 4 green onions; place the white parts in a bowl with half a peeled, seeded, and diced cucumber. Puree the green parts in a food processor with 1/4 cup fresh parsley, 8 ounces cream cheese, a pinch of cayenne pepper, and salt and pepper to taste; toss with the cucumber mixture. Serve with toasted bread.
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