This Benedictine Cheese Ball is a riff on the traditional cucumber dill spread that is eaten all over Kentucky, especially at the Derby. Add this to your Derby Day Party Menu!
WHAT IS BENEDICTINE SPREAD?
If you have ever taken a trip through the south and had the opportunity to attend a party thrown by traditional southern ladies, then you have had the pleasure of eating this spread.
Most likely between two tiny pieces of bread in a perfectly shaped finger sandwich.
The genius of this cucumber cream cheese spread is that it is simple to make, has a fresh taste, and goes great with everything!
Benedictine spread always makes an appearance at baby showers, bridal showers, rehearsal dinners, Mother’s Day and Easter brunches, and always at a Kentucky Derby party.
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INGREDIENTS IN BENEDICTINE SPREAD
The original recipe for Benedictine is simple.
- cream cheese
- cucumber (although one recipe just used cucumber juice)
- a touch of green food coloring. Not sure why people feel the need to tint foods unnatural colors, but whatever.
I embrace all these ingredients, but I think it can be so much better with some additional ingredients added to it.
- A little pepper to go with the salt
- some fresh chopped herbs like parsley and dill
- and a shot or two of hot sauce
And why not make it a little stiffer and roll it into a Benedictine cheese ball? I think I can make anything into a cheeseball! 😜
HOW TO MAKE A BENEDICTINE CHEESE BALL
The original Benedictine Spread is loose and used as a tea sandwich spread but I really want to make it into a cheese ball. So to bulk it up I add some shredded mozzarella cheese and increase the cream cheese amount a little.
The cucumber is such a watery vegetable that chopping it up and adding it to a mixture will bring more moisture. Even as the cheese ball chills, the cucumber will release moisture so you need to add more cheese to soak it up.
Adding the fresh herbs will also help hold the Benedictine Cheese Ball together and add some beautiful green color. Feel free to leave out the food coloring if you want. I added just a drop to follow in the footsteps of our elders, but the fresh herbs add all the green color you need.
Check out all these other tips for making the perfect cheese ball!
CAN I MAKE THIS AHEAD OF TIME?
You can make it up to 24 hours ahead of time but remember that the cucumber has a lot of water in it so it will get “wetter” as time goes on.
HOW LONG DOES BENEDICTINE SPREAD LAST?
This spread or cheese ball will last up to 3 days!
CAN I JUST USE THIS AS A DIP INSTEAD OF A CHEESE BALL?
You can totally serve this as a dip. To make it a little “looser” for dipping, leave out some of the shredded mozzarella cheese.
CAN I ADD FETA TO THIS FOR MORE TANG?
Feel free to add feta instead of some of the mozzarella!
CAN I FREEZE THE CHEESE BALL?
I would not recommend it because of the high moisture content.
Make your own Benedictine sandwiches with a spread or smash some of this Benedictine Cheese Ball between two mini toasts! Your Derby Party just got tastier!
Need more? Check out all these Derby Party Ideas!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
MORE EASY APPETIZER RECIPES
- Tzatziki Sauce
- Pineapple Cucumber Rum Punch
- Greek Deviled Eggs
- Derby Pie Dip
- Cucumber Mint Gin Cooler
- Derby Pie Cheese Ball
BENEDICTINE CUCUMBER SPREAD CHEESEBALL
- 12 ounces cream cheese (softened)
- 1 cup mozzarella cheese (shredded)
- 1 tablespoon mayonnaise
- 1/4 cup onion (grated fine)
- 3/4 cup cucumber (peeled, diced fine)
- 1/4 teaspoon dill (fresh, chopped fine)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 dashes Tabasco hot sauce
- 1 drop green food coloring
- Fresh chopped dill and parsley to coat the outside of the cheese ball.
- In a mixing bowl, add the cream cheese, mozzarella, onion, cucumber, dill, salt, and pepper.
- Combine until mixed.
- Roll into a ball and wrap in plastic wrap.
- Chill for 30 mins to 1 hour.
- Remove from fridge when ready to serve.
- Coat with more dill and parsley.
- Serve cold with lots of crackers and toasts!
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 340mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 6g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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