by Chef Mark Williams for Brown-Forman Corporation
This spread can be used as a dip or a sandwich & canapé ingredient. It was made popular at Louisville's Benedict's restaurant earlier in this century.
Pare, grate, and drain cucumber.
Combine with remaining ingredients in food processor.
Serve as is or as a sandwich or canapé spread.
Thin with sour cream to make a dip for vegetables.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (694g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1337 | ||
Calories from Fat: 1141 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.8g | 169 % | |
Saturated Fat 67.2g | 336 % | |
Monounsaturated Fat 32g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 381.9mg | 117 % | |
Sodium 1308.7mg | 45 % | |
Potassium 971.7mg | 26 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 32.5g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1337
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