Benedictine is a southern staple, invented right here in Kentucky. Traditionally, it is filled with heavy cream cheese, mayonnaise and food coloring. But this lightened up version is a new spin to an old favorite. It’s best enjoyed on a May morning in a fabulous hat.
- 8 oz. low fat whipped cream cheese, at room temperature
- 1 medium cucumber, finely grated
- 2 Tbsp. white onion, finely grated
- 1 Tbsp. chopped dill
- A pinch of salt
- A pinch of cayenne pepper
- A pinch of pepper
- 6 slices whole wheat or pumpernickel bread
In a medium serving bowl, stir together room-temperature cream cheese and onion. After grating the cucumber, squeeze out any excess water and stir into mixture.
Stir in salt, cayenne and pepper until combined.
Cut the crust off all six slices of bread. Roll each slice out with a rolling pin until 1/4 inch thick or thinner.
Spread 2 tablespoons of cheese mixture onto each slice of bread. Sprinkle fresh dill on top of cheese layer. Stack three slices, cheese side up. on top of one another. Starting at any end, gently roll the three slices into a tight pinwheel. Wrap the roll in wax paper and chill for 30 minutes. Continue with the remaining three slices.
Unwrap the chilled roll and cut into 1/2 inch slices. Serve cold.
Yields: 12 pinwheel sandwiches