When we think of the Kentucky Derby, we think of elegance, and what better way to incorporate elegance onto our plates then to fill them with Benedictine Tea Sandwiches.
These classic sandwiches are the perfect finger food for your guests to enjoy while watching the races. Benedictine is classically made by combining cream cheese and cucumber.
The spread is super easy to make. It really takes no time at all to whip it up. We added a bit of mayo to add to the creaminess and definitely wanted to add some other flavors into the spread to amp it up a bit. We decided to go with dill. We love how the dill adds a nice pop of green color to the spread while adding to that springtime freshness that we adore.
You can really mix up the flavors of the spread to make it unique and your own. For example, if you are looking for a bit of heat, chop up some onions and jalapeno… and BOOM — a new flavor profile is born.
After the spread is complete, it’s all smooth sailing from there. The spread can be used in many ways. You can make it a dip, and serve it up with a crudite, or keep it classic like we did. We kept things dainty and elegant, just like the Kentucky Derby itself, and used marble rye to make cute little discs.
The fun part is choosing what ingredients to top the discs with. This is totally up to you. Add any of your favorite accouterments. We used cucumber and radish. We chose cucumber because we wanted to follow tradition, and these tea sandwiches traditionally use cucumber. We also chose to use radish. Radish look super pretty and in addition, adds a wonderful freshness and a nice crunch.
Once all of these cuties are assembled, arrange them on a sweet little platter, turn on the races, place your bets, and enjoy!
Benedictine Tea Sandwiches
- 1 package softened cream cheese
- 1 tablespoon mayo
- fresh dill
- 2 English cucumbers (1 grated, 1 thinly sliced)
- 1 bunch radish thinly sliced
- pinch of salt
- dash of freshly ground pepper
- 1 loaf marble rye
In a bowl, combine cream cheese, mayo, dill (reserve some for garnish), grated cucumber, salt, and pepper. Mix together until well incorporated.
Cut marble rye bread into round discs.
Spread dip mixture evenly onto each disc.
Top with thinly shaved radish and cucumber.
Sprinkle salt and crack pepper over fresh veggies.
Garnish with fresh dill.