Why You’ll Love This Recipe

These Cucumber Benedictine Tea Sandwiches are not only delicious but also incredibly easy to prepare. The blend of cream cheese, cucumber, green onions, and dill creates a refreshing spread that perfectly complements soft white bread. They are light but flavorful, with a nice balance of creaminess and crunch from the cucumber. Ideal for serving at parties, tea time, or as an appetizer, this recipe is guaranteed to be a crowd-pleaser!

Ingredients

2 (8-oz.) packages cream cheese, softened
1/2 cup minced green onions (both onion and greens)
1 cup cucumber, peeled, seeded, and shredded
4 tablespoons chopped dill
2 tablespoons mayonnaise
1 tablespoon sour cream
Salt and pepper to taste
Good quality white bread (or bread of your choice)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the cucumber: Peel the cucumber, cut it in half lengthwise, and scrape out the seeds. Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a fine-mesh strainer, sprinkle with a pinch of salt, and let it drain for 15 minutes.
Extract cucumber moisture: After draining, place the cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This step is crucial to prevent soggy sandwiches.
Prepare the green onions: Trim the root ends and any wilted green parts from the green onions. Mince them finely, including both the white and green parts, ensuring the pieces are small enough to mix smoothly into the spread.
Mix the base: In a medium bowl, beat the softened cream cheese with a wooden spoon or an electric mixer until completely smooth and fluffy (about 2 minutes). Scrape down the sides of the bowl to make sure there are no lumps, resulting in a light, airy texture.
Combine ingredients: Add the drained cucumber, minced green onions, chopped dill, mayonnaise, and sour cream to the cream cheese. Mix thoroughly until everything is well incorporated, and the spread takes on a pale green color with flecks of herbs.
Season to taste: Gradually add salt and pepper, tasting as you go. The spread should be well-seasoned but not overly salty, as the cucumber already adds some salt from the draining process. The flavor should be fresh and bright.
Chill the spread: Cover the Benedictine spread and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld together and intensify.
Prepare the bread: Choose soft, good-quality white bread. For traditional tea sandwiches, remove the crusts with a sharp knife. The bread should be sturdy enough to hold the spread while remaining soft.
Assemble sandwiches: Spread a generous layer of Benedictine on one slice of bread, then top with another slice. Press gently to adhere. The filling should be substantial enough to taste in every bite.
Cut and serve: Using a sharp knife, cut sandwiches into triangles, fingers, or squares. For clean cuts, wipe your knife between slices. Arrange the sandwiches on a serving platter and garnish with dill sprigs if desired. The pale green filling should be visible and appealing.

Servings and Timing

Servings: 12 tea sandwiches
Prep Time: 15 minutes
Chill Time: 30 minutes (or up to 24 hours)
Total Time: 45 minutes to 1 hour

Variations

Add-ins: Add a bit of finely chopped parsley or chives to the spread for an extra burst of fresh flavor.
Gluten-Free: Serve the Benedictine spread on gluten-free bread or crackers for a gluten-free option.
Herb Options: Swap dill for fresh mint or basil for a unique twist on the flavor.

Storage/Reheating

Storage: Leftover Benedictine spread can be stored in an airtight container in the refrigerator for up to 3 days. If serving later, prepare the sandwiches just before serving to avoid soggy bread.
Reheating: These sandwiches are best served fresh, but the spread itself can be stored in the refrigerator for later use.

FAQs

Can I make the spread ahead of time?

Yes! The spread can be made in advance and stored in the refrigerator for up to 24 hours. The flavors will actually improve as it sits.

What type of bread should I use?

While white bread is traditional, you can use whole grain, multigrain, or even a soft baguette for a different texture.

Can I skip the mayonnaise or sour cream?

You can, but the mayonnaise and sour cream add a creamy richness to the spread. If you prefer a lighter version, you could substitute with Greek yogurt or omit them entirely.

Can I freeze the sandwiches?

Freezing is not recommended, as the bread may become soggy when thawed. It’s best to enjoy these sandwiches fresh or store the spread separately.

Can I make these sandwiches without the dill?

Dill is a key flavor in this recipe, but if you’re not a fan, you can substitute with other fresh herbs like parsley or mint.

Can I make these sandwiches vegan?

Yes, you can substitute the cream cheese, sour cream, and mayonnaise with vegan versions of these ingredients.

How long should I let the cucumber drain?

Allow the cucumber to drain for about 15 minutes to remove excess moisture, which helps prevent soggy sandwiches.

Can I add other vegetables to the spread?

You can experiment with adding finely chopped bell peppers or fresh spinach to the spread for a unique twist.

Can I serve these sandwiches at a party?

Absolutely! These cucumber tea sandwiches are a great choice for parties, showers, or afternoon teas.

How do I avoid soggy sandwiches?

Make sure to drain and squeeze out the excess moisture from the cucumber before adding it to the spread. This is the key to keeping the sandwiches crisp.

Conclusion

Cucumber Benedictine Tea Sandwiches are a light, refreshing, and creamy treat that’s perfect for any occasion. Their fresh flavors, combined with the smooth, herb-infused spread, make them a crowd favorite at teas, parties, or as a simple afternoon snack. This easy recipe is quick to prepare and guaranteed to impress your guests with its vibrant color and delicious taste.

Cucumber Benedictine Tea Sandwiches

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Author: Chef Sara
Total Time: 0 hours
Yield: 12 tea sandwiches
Diet: Vegetarian

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Description

Cucumber Benedictine Tea Sandwiches are a Kentucky classic that bring together creamy, tangy flavors in a refreshing, bite-sized treat. Made with a creamy spread of cream cheese, cucumber, green onions, and dill, these delicate sandwiches are perfect for afternoon tea, bridal showers, or any gathering. Light, fresh, and full of flavor, this easy-to-make recipe is sure to become a crowd-pleaser at your next event.

Ingredients

2 (8-oz.) packages cream cheese, softened

½ cup minced green onions (both onion and greens)

1 cup cucumber, peeled, seeded, and shredded

4 tablespoons chopped dill

2 tablespoons mayonnaise

1 tablespoon sour cream

Salt and pepper to taste

Good quality white bread (or bread of your choice)

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Instructions

Prepare the cucumber: Peel the cucumber, cut it in half lengthwise, and scrape out the seeds. Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a fine-mesh strainer, sprinkle with a pinch of salt, and let it drain for 15 minutes.
Extract cucumber moisture: After draining, place the cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
Prepare the green onions: Trim the root ends and any wilted green parts from the green onions. Mince them finely, including both the white and green parts, ensuring the pieces are small enough to mix smoothly into the spread.
Mix the base: In a medium bowl, beat the softened cream cheese with a wooden spoon or an electric mixer until completely smooth and fluffy (about 2 minutes). Scrape down the sides of the bowl to make sure there are no lumps.
Combine ingredients: Add the drained cucumber, minced green onions, chopped dill, mayonnaise, and sour cream to the cream cheese. Mix thoroughly until everything is well incorporated and the spread takes on a pale green color with flecks of herbs.
Season to taste: Gradually add salt and pepper, tasting as you go. The spread should be well-seasoned but not overly salty.
Chill the spread: Cover the Benedictine spread and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld together.
Prepare the bread: Choose soft, good-quality white bread. For traditional tea sandwiches, remove the crusts with a sharp knife.
Assemble sandwiches: Spread a generous layer of Benedictine on one slice of bread, then top with another slice. Press gently to adhere.
Cut and serve: Using a sharp knife, cut sandwiches into triangles, fingers, or squares. For clean cuts, wipe your knife between slices. Garnish with dill sprigs if desired.

Notes

Add-ins: Add finely chopped parsley or chives for an extra burst of fresh flavor.

Gluten-Free: Serve the Benedictine spread on gluten-free bread or crackers for a gluten-free option.

Herb Options: Swap dill for fresh mint or basil for a unique twist on the flavor.

Storage/Reheating: Leftover Benedictine spread can be stored in an airtight container in the refrigerator for up to 3 days. Prepare the sandwiches just before serving to avoid soggy bread.

Prep Time: 15 minutes
Cook Time: 45 minutes to 1 hour
Category: Tea Sandwiches, Appetizer, Party Food
Method: No-cook
Cuisine: Southern, American