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Lilly’s Benedictine


Submitted by Chef Kathy Cary


  • 8 ounces cream cheese
  • 1 cucumber, peeled, seeded, finely chopped
  • 2 Tbsp red onion, finely chopped
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 Tbsp fresh dill, finely chopped


Bring cream cheese to room temperature. Add other ingredients and mix well. 

 Lilly’s Benedictine and Bacon Sandwich 

 Spread homemade mayonnaise (flavored with mustard, salt, cayenne) on two slices of quality whole wheat bread. Layer with Benedictine, and top with applewood-smoked bacon; close sandwich, and serve. 

 Makes 4 sandwiches or 16–24 finger sandwiches. 

Reprinted with permission from The Blue Ribbon Cook Book, The University Press of Kentucky.

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