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Benedictine Spread

(recipe, Jennie C. Benedict)


  1. 3 Tbsp. cucumber juice
  2. 1 Tbsp. onion juice
  3. 8 oz. cream cheese, softened
  4. 1 tsp. salt
  5. Pinch of cayenne pepper
  6. 2 drops green food coloring (optional)


  1. To make the cucumber juice, peel and grate a cucumber; discard peelings. Wrap the pulp in a clean dish towel and squeeze juice into a dish. Do the same for the onion.
  2. Mix all ingredients with a fork until well blended. (Using a blender will make the spread too thin.)