Benedictine Spread
Jennie C. Benedict created this popular spread. She was an editor for The Courier-Journal’s “Household” section years ago.
3 tablespoons cucumber juice
8 ounces cream cheese, room temperature
1 tablespoon onion juice
1 teaspoon salt
A few grains of cayenne pepper
2 drops green food coloring
To get the juice, peel and grate a cucumber, then wrap in a clean dish towel and squeeze juice into a dish. Discard pulp.
Do the same for the onion.
Mix all ingredients with a fork until well blended. Using a blender will make the spread too runny.
Spread between slices of white bread and cut into triangles. Wrap tightly to prevent drying out on the way to your tailgate.