Mini Biscuit Sandwiches


Ingredients

Pimento Cheese

  • ½ lb. Shredded Cheddar
  • 1 7 oz Jar Pimentos, Drained & Finely Chopped
  • ¾ C Mayo
  • ½ C Cream Cheese
  • ¾ T Black Pepper
  • ½ T Salt
  • ½ T Lemon Juice
  • Cayenne to Taste
  • Radishes (sliced or in matchsticks)

Benedictine

  • 2/3 English Cucumber, Peeled & Quartered 
  • 8-10 Cucumber Slices; ¼ inch Thick, Sliced in Half
  • 2 Shallots; Rough Chopped 
  • 10 oz Cream Cheese; Softened 
  • ¼ C Mayo
  • 2 T Lemon Juice
  • Hot Sauce, to Taste
  • Salt & Pepper, to Taste

Collard Green Dip

  • 1 Pkg 15oz Frozen, Chopped Collard Greens
  • 1 tsp Olive Oil
  • 1 Shallot, Diced
  • 1 Garlic Clove, Chopped
  • ½ C Sour Cream
  • ½ C Mayo
  • 1 ½ C Grated Parm (Reserve a couple Tablespoons)
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 tsp Hot Sauce
  • Parsley
Preparation

Pimento Cheese

  • Place all ingredients in mixer until combined; use radish as garnish

Benedictine

  • Place cream cheese and mayo into a mixer and mix on high or until light and fluff
  • Place English Cucumber and Shallots into food processor and pulse until all ingredients are chopped, then put mixture into a hand strainer and let the extra liquid drain into a bowl (reserve liquid)
  • Once cucumbers and shallots have released some liquid, combine both the cream cheese, mayo and veggies together; mix thoroughly using some of the left over vegetable liquid if mixture continues to bind together
  • Add hot sauce, lemon juice and salt/pepper to taste
  • Garnish with the cucumber slices

Collard Green Dip

  • Cook collard greens in salted water for about 15 minutes. Drain and press between paper towels to dry, remove large stems
  • Sautee shallot & garlic in olive oil over medium heat for 2-3 minutes
  • Stir remaining ingredients together, adding shallots, garlic and parm 


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