Benedictine

• 1 large cucumber, grated
• 8 ounces cream cheese, softened
• 2 tablespoons onion
• 1/4 tsp salt
• 1 tablespoon mayonnaise
• dash green food coloring (optional)

A restaurant called Benedicts, located in Louisville, Kentucky, is responsible for creating this Kentucky Derby favorite.

To make it, start by paring, grating and draining the cucumber. Combine with remaining ingredients in food processor and pulse until well combined.

The most common way to eat it is to make finger sandwiches by spreading the mixture on cocktail bread (pumpernickel is great). You can also thin it out with sour cream to make a dip for vegetables.