Benedictine or benedictine spread is a spread made with cucumbers and cream cheese. Invented near the beginning of the 20th century, it was originally and still is used for making cucumber sandwiches, but in recent years it has been used as a dip or combined with meat in a sandwich.

Who invented Benedictine?

Bénédictine Essential Facts

In 1510, the Benedictine monk Don Bernardo Vincelli created the recipe for this French liqueur, which calls for 27 plants and spices. The three main ingredients are Angelica, Hyssop and Lemon Balm. There are only three people on earth who know the complete recipe for making the spirit.

When was Benedictine invented?

Bénédictine liqueur is believed to have first been formulated in 1510 by Dom Bernardo Vincelli, a keen botanist and Bénédictine monk at the Abbey of Fécamp on the Normandy coast in northern France. His elixir attracted considerable attention and in 1524, François I of France travelled to Fécamp to sample it.