Mini Biscuit Sandwiches Recipe

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

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