Benedictine Sandwich Spread
This green spread can be found (in Louisville, Kentucky) on all sorts of breads, beneath alfalfa sprouts or slices of bacon, or thinned with mayonnaise or sour cream and eaten as a dip. The late Miss Jennie C. Benedict, however, created it explicitly for dainty tea sandwiches. But that was in the 1890s.
- 6 oz. cream cheese
- 1 medium cucumber, peeled, seeded, and grated
- 1 medium yellow onion, peeled and grated
- 2 Tbsp. mayonnaise
- 1⁄4 tsp. Tabasco sauce
- Green food coloring
- Place cream cheese in a bowl and mash with a fork until smooth. Wrap cucumber in cheesecloth, then squeeze out and discard juice. Add cucumber to cream cheese and mix thoroughly.
- Wrap onions in cheesecloth and squeeze juice into cream cheese mixture, then discard onions.
- Mix mayonnaise and Tabasco sauce into cream cheese mixture. Season to taste with salt, then add 1 drop green food coloring and mix well. Serve on thinly sliced white sandwich bread, topped with another slice of bread, trimmed, and cut into finger sandwiches.