C. T. Suddeth

Benedictine Sandwiches are popular in the Louisville area. I once thought they were tied to a monastery, but Jennie Benedict ran a Louisville restaurant (554 S. Fourth Street), published a cookbook, and catered Derby events around 1910. Nowadays, Benedictine is often a dip or sandwich spread for bacon or such.

Recipe: 8 oz soft cream cheese, 3 TBS cucumber juice, 1 TBS onion juice, pinch salt & pepper, 2 drops green food dye. [modern variants use chopped cukes, onions, dill, mayonnaise]

I am lukewarm about cucumbers but this combo is fantastic.