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Benedictine or benedictine spread is a spread made with cucumbers and cream cheese. [1] [2] [3] Invented near the beginning of the 20th century, [1] it was originally and still is used for making cucumber sandwiches, but in recent years it has been used as a dip [3] [4] or combined with meat in a sandwich.
Kentucky Benedictine spread recipe. Ingredients: 8 ounces of cream cheese, softened. 3 tablespoons cucumber juice. 1 tablespoon onion juice. 1 teaspoon salt. A few grains of cayenne pepper.
Martha Stewart's Creamy Benedictine Dip by Martha Stewart. This crisp and refreshing cucumber dip is a staple in Kentucky. Combine grated cucumber, shallot, cream cheese, sour cream, mayonnaise ...
Martha Stewart's Creamy Benedictine Dip by Martha Stewart This dip creates a beautiful balance of fresh, bright flavors and rich, creamy texture. Cooling cucumber, a hint of heat and a velvety ...
Benedictine and sesame crackers. Chips or crisps are often served with dipping sauces; together they are referred to as chips and dip. Chips used include potato chips, tortilla chips, corn chips, bean chips, vegetable chips, pita chips, [1] plantain chips [2] and others.
Chutney – sauce of the Indian subcontinent of tomato relish, a ground peanut garnish or a yogurt, cucumber, and mint dip; Cheong – various sweetened Korean foods in the form of syrups, marmalades, and fruit preserves; Chocolate spread [7] Gianduja; Nutella – a popular brand of sweetened hazelnut cocoa spread; Nutkao
To market it, Le Grand embellished a story of it having been developed by monks at the Benedictine Abbey of Fécamp in Normandy and produced by them until the abbey's devastation during the French Revolution. [2] [better source needed] Le Grand began production under the trade name "Bénédictine", using a bottle with a distinguishing shape and ...
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