This Vintage, Versatile Green Spread Is Worthy Of A Comeback

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Benedictine spread is a product of Louisville, Kentucky, where home cooks have been putting it to work at luncheons and tea parties for over 130 years. They lay it out with crudités and crackers on china platters, layer it on delicate toast points for dainty lunch sandwiches, and even pipe it into cocktail puffs. What makes Benedictine spread — named for its inventor, caterer Miss Jennie Benedict — unique is that it is green. It's vegetal in flavor and traditionally green in appearance, thanks in part to the help of some verdant food dye. Today, if you live in the Deep South, you might savor some Benedictine spread alongside a mint julep at a Kentucky Derby party, but we say that this light, cooling dip (and spread, and filling) is good all year long. In fact, it deserves to shed its retro reputation and earn a spot at your next tailgate, cookout, or board game night, no matter where you live.

You will likely enjoy Benedictine spread if you like its more cosmopolitan Mediterranean cousin, tzatziki. Both are creamy condiments that incorporate cucumber and dill. Keep in mind that there is a difference between tahini and tzatziki sauce! Throwing this spread together is easy-peasy, and you can even make it ahead and let it chill in the fridge for a day or two. Most dips benefit from some rest time, as the flavors really have a chance to meld, and Benedictine spread is no different.

The creamy basis of Benedictine spread is an amalgamation of cream cheese, mayo (Southerners love their Duke's Real Mayonnaise), and/or sour cream. You can play with the composition based on your personal preference. For a lighter consistency, you could use some Greek yogurt, for instance. Into your base, mix drained grated cucumber, fresh dill weed, and sliced green onion. Season as desired with salt and pepper, and perhaps a pinch of cayenne if you're feisty. Some recipes will swap the green onion for diced white onion, but this depends on how much you love raw onion flavor — green onion or scallion will certainly be milder. A kick of lemon juice can also add an enjoyable roundness to your spread.

Now, for the controversial part: will your Benedictine spread be green? Some old-school recipes use food dye, but, with many folks today choosing to eschew artificial dyes (red dye no. 3 was subject to an FDA ban in early 2025), you might choose to opt for an all-natural, plant-based coloring. Matcha, spinach powder, or spirulina will all turn your spread a vibrant shade of green without the potentially sus chemicals, although they may slightly affect the taste depending on how heavy-handed you get. For that reason alone, spinach powder might be the best bet for harmony of flavor. Of course, you can always opt out of coloring your spread in the first place, as it will taste just as yummy au naturale.