Cucumber-dill Benedictine tea sandwiches are the perfect finger food for your next party

Southern Kitchen

About the recipe

Native to Kentucky, Benedictine is a creamy, spreadable dip flavored with cucumber, scallions and dill. It can be served, as written, in tea sandwiches, or as a dip for crackers or crudités. 

Serves: 4

Hands on time: 10 minutes

Total time: 10 minutes


1 English cucumber, peeled, seeded, and grated

1 (8-ounce) package cream cheese, softened

1/2 cup mayonnaise

6 scallions (green parts only), thinly sliced

1 ounce fresh dill, stripped off stem and chopped

Salt and freshly ground black pepper

White bread, for serving


Using a rubber spatula, combine all ingredients in a mixing bowl. Stir to combine, and adjust seasoning with salt and pepper.

Spread between slices of white bread. Cut of the crusts and slice into triangles. Serve.