Benedictine Dip Recipe

Benedictine dip was created by Jennie Carter Benedict, a caterer from Louisville, Kentucky, in the early 20th century.

This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 70 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 6.

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Easy

Benedictine Dip Recipe

Cooking Method: Mixing Cuisine: American Courses: Any, Appetizer, Dip Recipe Keys: Gluten Free Low Carb Vegetarian

Difficulty: Beginner Prep Time 10 min Rest Time 60 min Total Time 1 hr 10 mins

Servings: 8 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Cucumber
• 1 cup Cream cheese
• 2 stalk Green onion
• ¹⁄₂ cup Mayonnaise
• ¹⁄₄ teaspoon Salt
• ¹⁄₄ teaspoon White pepper

Instructions

1. Finely chop the cucumber and green onions.
2. In a mixing bowl, combine cream cheese, mayonnaise, salt, and white pepper.
3. Add the chopped cucumber and green onions to the mixture and stir well.
4. Cover the bowl and refrigerate for at least 1 hour.
5. Serve the Benedictine dip with crackers or vegetable sticks.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 5g2%

Sugars 2g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.