Recipe

Benedictine Spread

A classic cucumber cream cheese spread that is cool, tangy, and made for tea sandwiches, crackers, and snack boards.

By Matt Campbell

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4.8

A bowl of pale green Benedictine cucumber cream cheese spread on a wooden counter with sliced cucumbers, sandwich bread, and a butter knife nearby, bright natural kitchen light

Benedictine is one of those old-school party spreads that quietly does the most. It is cool and creamy, lightly tangy, and full of that fresh cucumber crunch that makes you keep “just tasting” until half the bowl is gone. If you grew up around Southern potlucks, bridal showers, or church luncheons, you have probably seen it tucked into little tea sandwiches like it owns the room.

My version sticks to the classic spirit but keeps the texture right where it should be: fluffy, spreadable, and not watery. The key is treating the cucumber like it is juicy fruit, because it is. We drain it well, season it smart, and let cream cheese do its cozy magic.

Whole cucumber, blocks of cream cheese, green onions, lemon, salt, pepper, and a small bowl of mayonnaise arranged on a clean kitchen counter in even daylight

Why It Works

Cool, fresh flavor that still feels rich: Cucumber keeps it bright, cream cheese keeps it cozy.
No watery spread: Grating and squeezing the cucumber gives you a thick, scoopable Benedictine that stays put on sandwiches.
Easy to adjust: More lemon for zip, more onion for bite, more mayo for a softer, fluffier spread.
Perfect make-ahead: It gets even better after a short chill, which is exactly what you want for hosting.

Pairs Well With

Storage Tips

Refrigerate: Store Benedictine in an airtight container for up to 2 to 3 days. Keep it refrigerated and give it a good stir before serving, since a little moisture can separate naturally. Discard if it develops an off smell, mold, or excess liquid.

Make-ahead tip: You can make it up to 24 hours ahead for the best flavor. If you are using it for tea sandwiches, wait to assemble until a few hours before serving so the bread stays soft, not soggy. A thin swipe of butter on the bread also helps.

Do not freeze: Cream cheese spreads tend to go grainy after freezing and thawing. This one is best fresh.

A lidded glass container filled with pale green Benedictine spread sitting on a refrigerator shelf next to a cucumber and a small bunch of green onions

Common Questions

What is Benedictine spread made of?

Most modern Benedictine spreads are a cucumber and cream cheese mixture seasoned with onion, plus a little mayo in some versions. In Kentucky, you will also see older-style recipes that include softened butter, and some families use a splash of vinegar instead of lemon. A drop of green food coloring is sometimes added for that signature pale green look. I skip the dye and let real cucumber do the work.

Why did my Benedictine get watery?

Cucumber is the culprit. If you do not grate and squeeze it well, the spread can loosen as it sits. Fix it by stirring in 1 to 2 tablespoons more softened cream cheese, then chill again.

Can I make it without mayonnaise?

Yep. Mayo makes it a little lighter and easier to spread, but it is optional. If you skip it, add 1 to 2 teaspoons extra lemon juice (or a tiny splash of vinegar) for brightness.

What do you serve with Benedictine?

Tea sandwiches (white bread or soft wheat), crackers, toasted baguette slices, celery sticks, or as a schmear on a bagel. It is also great tucked into a wrap with turkey.

Can I use English cucumber?

Absolutely. English cucumbers are great because they are less seedy. Still squeeze the grated cucumber, because juicy is juicy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Box grater (for cucumber)
Microplane grater (for onion, optional)
Fine-mesh strainer or clean kitchen towel (to squeeze cucumber dry)
Medium mixing bowl
Hand mixer or sturdy spatula
Measuring spoons
Rubber spatula

I love recipes like Benedictine because they are proof that “simple” does not mean “boring.” The first time I made it, I did the classic beginner move and stirred grated cucumber straight into cream cheese. Ten minutes later it looked like a sad soup. Lesson learned. Now I squeeze that cucumber like I mean it, and suddenly the whole thing clicks into place: fluffy, cool, and perfect on a soft sandwich with the crusts cut off like we are at a fancy lunch, even if we are standing at the counter in sweatpants.