Kentucky Derby Benedictine Dip Food

KENTUCKY BENEDICTINE

Steps:

• Peel the English cucumber and slice in half lengthwise. Remove the seeds and discard. Grate in a food processor or by hand. Place the grated cucumber in a colander to drain. Grate the white onion and add it to the colander with the cucumber. Sprinkle the salt on top and lightly mix. Press down on the mixture to drain the excess liquid. Let sit for 10 minutes pressing every few minutes to drain. In the bowl of a mixer or food processor add the drained cucumber, onion, cream cheese, and cayenne pepper (or hot sauce). Beat or pulse until just combined. Add the two drops of food coloring and mix until well incorporated. This step is optional but will give you that traditional green color in Kentucky Benedictine. Place into a bowl and refrigerate for at least 30 minutes or overnight if desired. Serve on bread with the crusts removed or serve with crackers.

20 BEST KENTUCKY DERBY PARTY FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Kentucky Derby food in 30 minutes or less!

BENEDICTINE DIP

Steps:

• In a small bowl, combine the cheeses, parsley, mayonnaise, salt, cayenne, pepper and food coloring if desired; beat until smooth. Stir in cucumber and onion. Chill until serving. Serve with crackers.

BENEDICTINE DIP

Steps:

• Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning. Serve with crudite.

BENEDICTINE DIP

Steps:

• Mix cream cheese, mayonnaise, onion, cucumber, and food coloring together in a bowl until well blended and food coloring is incorporated. Cover and chill, 8 hours to overnight. Serve.

BENEDICTINE SPREAD OR DIP

Steps:

• 1. Peel cucumber; grate over a bowl, using a microplane or fine grater.
• 2. Pour pulp and juice into a coffee filter placed in a small strainer over small bowl; gather ends of filter and gently squeeze and press to release juice into bowl.
• 3. Measure 3 tablespoons cucumber juice into a small saucepan. Discard remaining juice and pulp.
• 4. Repeat process with onion for 1 tablespoon juice to add to cucumber juice in pan.
• 5. Place pan over high heat, bring to a boil, then immediately remove from heat. (This will tame the cucumber and make it friendlier to the tummy.)
• 6. To the warm juice, add 1/2 teaspoon salt, 1/4 teaspoon lemon juice and 5 drops of green food color gel; stir and mix well; set aside.
• 7. Unwrap cream cheese, place in mixing bowl. Use a hand mixer to beat cream cheese well.
• 8. Gradually add juice, mixing until well incorporated and smooth.
• 9. Spread may be used immediately or cover and refrigerate (for up to one week) until served.

BENEDICTINE SPREAD

Steps:

• Place grated cucumber and onion in a fine mesh strainer over a bowl. Press down to drain of excess water. Sprinkle with a pinch of salt and let sit for 15 minutes or overnight in the refrigerator, pressing every so often to drain. {Alternatively, you can place the grated mixture in the center of a clean kitchen towel and twist to wring out as much water as possible.} Discard liquid.
• In the bowl of a mixer {or in a regular bowl with a wooden spoon}, combine drained cucumber, onion, cream cheese, sour cream and Tabasco. Beat until well combined.
• Taste and add salt to your liking. {Start with less & work your way up.}
• Scoop into a bowl and refrigerate for at least 30 minutes or overnight if desired.
• Serve with pumpernickel toasts, veggies, or crackers.