Kentucky Derby Benedictine Tea (Printer-Friendly)

Crisp cucumber and creamy dill spread on soft white bread for an elegant Southern treat.

# What You Need:

→ Spread

01 - 1 large English cucumber, peeled and seeded
02 - 8 oz cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 2 tablespoons fresh dill, finely chopped
05 - 1 tablespoon chives, finely chopped
06 - 1 tablespoon onion, grated
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon ground white pepper
09 - 2-3 drops green food coloring (optional)

→ Assembly

10 - 12 slices white sandwich bread, crusts removed
11 - 2 tablespoons unsalted butter, softened (optional)

# Directions:

01 - Grate the cucumber using a fine grater. Place grated cucumber in a clean kitchen towel and squeeze out excess liquid thoroughly.
02 - Combine cream cheese, mayonnaise, dill, chives, grated onion, salt, and white pepper in a medium bowl. Mix until smooth.
03 - Fold drained cucumber into cream cheese mixture until well combined. Add green food coloring if desired and stir until color is uniform.
04 - Lightly butter one side of each bread slice if using butter to prevent sogginess.
05 - Spread generous layer of Benedictine mixture on half of bread slices. Top with remaining bread slices to form sandwiches.
06 - Gently press sandwiches together and trim crusts if needed. Cut each sandwich into quarters using straight or diagonal cuts.
07 - Arrange on serving platter and serve immediately, or cover with damp paper towel and plastic wrap and refrigerate until ready to serve.

# Expert Suggestions:

01 -
  • They taste like cucumber garden freshness trapped in cream cheese, which honestly sounds boring until you taste it.
  • These require almost no cooking skill, just patience and a sharp knife, making them perfect when you want to impress without stress.
  • They're the rare appetizer that actually tastes lighter and more refreshing than heavy, and people genuinely ask for the recipe.
02 -
  • Squeezing the cucumber is not optional—I learned this the hard way by skipping it and watching my sandwiches turn into soggy disappointment within 20 minutes.
  • The bread must be very fresh; old bread tears apart when you spread it, and once you've assembled them, there's no fixing torn bread without starting over.
  • These taste best served cold or at room temperature, never warm, so don't stress about keeping them hot.
03 -
  • Buy your bread the day you're making these—seriously, the difference between day-fresh bread and bread that's been sitting for two days is heartbreaking.
  • If you're doubling this recipe, make the spread first, then assemble all the sandwiches at once rather than in batches, so the flavor is consistent.
  • A serrated knife dipped in warm water between cuts keeps the bread from compressing and makes cleaner triangles or rectangles.
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