Pimento cheese and cucumber Benedictine are two Southern classics, perfect for tea sandwiches. (Photo: Chris Diebel)
By Chris Diebel
Each year when the Kentucky Derby comes around, it’s an ideal time to serve two Southern favorites: pimento cheese and cucumber Benedictine. Both are easy to make and versatile enough to serve as a dip with crudité and crackers or composed in tea sandwiches. You can find both recipes below.
Pimento Cheese
As a Southern transplant who grew up on pimento cheese, I was surprised to learn the dip did not originate in the South. It’s a product of New York that became popular during the rise of industrial food production and marketing in the late 1800s, around the time that cream cheese was invented and Spain started importing jarred peppers to the United States. The domestic science movement (later known as home economics) helped pre-made versions of pimento cheese spread across the country. After the Great Depression, store brands fell out of favor, but Southern home cooks started riffing on their own recipes with a variety of readily available cheeses.
Frankly, as a kid, I didn’t much care for the basic store-bought pimento cheese that was often in our fridge. However, now I love the spread for its versatility. During a recent trip to Texas for a family event, my cousin served a version with pepper jack cheese and diced jalapenos. I’ve also had a variation made with smoked Gouda. Both were delicious.
Ingredients
8 ounces sharp cheddar cheese, grated
½ cup mayonnaise (preferably Duke’s)
8 ounces cream cheese, softened
4 ounces pimento peppers, well-drained and diced
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika (regular, smoked or hot)
Salt, pepper and cayenne to taste
Optional additions
1 tablespoon pickle juice
2 teaspoons Worcestershire sauce
½ teaspoon mirin
2 tablespoons diced jalapenos (or bread and butter jalapenos)
Other cheeses: Experiment with blends of cheddar, pepper jack or smoked Gouda
Directions
Grate the cheese into a large mixing bowl. Add mayonnaise, cream cheese, pimento peppers, spices and any optional add-ins, then mix until combined. Spoon the mixture into a serving bowl or storage container. Note: It’s best to make it a day ahead and refrigerate it to let the flavors combine.
Cucumber Benedictine
Kentucky’s own cucumber Benedictine actually originated in the South. Many Iowans aren’t familiar with this spread, but I can confirm that it appeals to most palates. If you’ve every enjoyed tzatziki at a Mediterranean restaurant, you’re going to like it.
Benedictine was created by Jennie C. Benedict from Louisville in the early 20th century. The basic ingredients are simple and readily available: cream cheese, cucumbers, sour cream and a little mayonnaise with green onions and dill. Some folks add a few drops of green food coloring, but I find the dye a little disturbing. There’s also a great debate on food blogs about whether the diced ingredients should be gently folded in or mixed in a food processor for a smoother texture. Personally, I like using the food processor, but I use pulses to keep some of the chunkiness intact.
Ingredients
½ cup English cucumber, grated
8 ounces cream cheese, softened
1 tablespoon mayonnaise (preferably Duke’s)
¼ cup sour cream
½ cup green onion or chives, chopped
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dill
Optional additions
Pinch of cayenne
1 to 2 drops of green food coloring
Directions
Peel the cucumber, leaving some green skin for flecks of color. Grate the cucumber, then wrap it tightly in a paper towel or kitchen towel and squeeze out excess liquid. Put the grated cucumber in a food processor, then add the remaining ingredients and blend with a few pulses until combined. Ideally, it will still be a little chunky.
Tips for tea sandwiches
If you use both dips for tea sandwiches, I’d suggest contrasting breads for each spread. Go for a classic white sandwich bread for the pimento cheese and something darker, like a pumpernickel, for the Benedictine. When building your sandwiches, be careful not to overfill them. Wrap the sandwiches tightly with plastic wrap and place them on a sheet tray. Add a second sheet tray to the top and give a gentle press. This helps the components meld together and stay intact when it’s time to cut the sandwiches. Refrigerate the stacked sheet trays for at least 30 minutes. (In a pinch, you could even put them in the freezer for 20-30 minutes). When ready to serve, remove the sandwiches and carefully cut off the crusts using a serrated knife. For further visual interest on the serving platter, consider cutting one variety into triangles and the other into rectangles.
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