This recipe was originated in the 1920's by a Louisville, KY caterer named Jennie Benedict. The spread became a regular fixture at cocktail hours and weddings, and still is. Before blenders and food processors, the ingredients were grated and the cheese beaten by hand. It is said that Miss Jennie's mayonnaise was made of three ingredients; lemon juice, olive oil, and egg yolk. The spread traditionally is tinted with a droplet of green food coloring, but that addition is up to the cook.

12	oz	Cream cheese, at room temperature
1	med	Cucumber, grated, pulp only, drained
1	med	Onion, grated, drained, and juice reserved
1	tsp	Salt
	pinch of	Cayenne
		Mayonnaise, to thin
	drop of	Green food coloring

• Blend all ingredients until a spreadable consistency. If making by hand, mash and beat the cheese with a fork, working in the cucumber and onion. Add onion juice to taste.
• Beat in remaining ingredients, adding only enough mayonnaise to thin. Place in crocks.
• Serve chilled on crackers or as a sandwich filling.