Derby Day is held on the first Saturday in June, and fun traditions like special cocktails, fancy hats , fancy clothes, tea parties, formal Balls abound. Food is one of the most important parts of Kentucky Derby celebrations, and no search of derby food is complete without Benedictine spread. The spread was developed by restaurateur and cookbook author, Jennie Carter Benedict, circa 1902, and has been a staple of the derby ever since. Traditional Benedictine Spread is often served as a dip for vegetables, but is best spread thickly between slices of white bread as a delicious cucumber and dill tea sandwich.

If you’re serving these flavorful sandwiches for tea, you might also consider adding some with Real Southern Pimento Cheese, a southern standby.


1 1/2 cups filling

1 8 oz. package softened cream cheese
1 tablespoon mayonnaise
1/2 cucumber, halved lengthwise and seeded
2 tablespoons chopped chives, or 2 small green onions, chopped
1 tablespoon fresh dill, or use 1/2 tablespoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

1. Whip the cream cheese and mayonnaise in a mixer until smooth.
2. Cut the seeded cucumber into chunks and place it in the food processor along with the chives and dill; process until very finely chopped.
3. Add the mixture to the cream cheese along with the salt, black pepper, and cayenne pepper, Stir well and use as a dip or sandwich filling for tea sandwiches.

Amount Per Serving
Calories 77 Calories from Fat 68
Percent Total Calories From:
Fat 88% Protein 8% Carb. 4%

Nutrient Amount per
Total Fat 8 g
Saturated Fat 4 g
Cholesterol 21 mg
Sodium 111 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g

Vitamin A 6% Vitamin C 1% Calcium 0% Iron 2%