Boulder’s Take On Kentucky Derby Snacks

With the Kentucky Derby just around the corner, it’s the perfect time to gather your friends, wear your best hat, and prepare a spread worthy of Churchill Downs. Whether you’re there for the horses, the fashion, or the mint juleps, no Derby celebration is complete without a menu that showcases bold flavors.

I’m excited to share a collection of delicious Derby-inspired recipes generously contributed by the talented Casey Easton of Food Lab. Casey’s culinary creativity consistently impresses, and these recipes are sure to elevate your party—whether you’re hosting a crowd or enjoying a more intimate gathering at home. Let’s dig in!

Chipotle Pimento Cheese Spread

You can serve this as a dip or stuff small peppadews with it for a one-bite treat!

2 cups sharp cheddar cheese, shredded
4 oz cream cheese, softened
1/2 cup mayonnaise (or Greek yogurt for a lighter version)
1/3 cup diced pimentos (drained)
1–2 chipotle peppers in adobo sauce (adjust to taste), minced
1–2 teaspoons adobo sauce (from the chipotle can)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt & pepper to taste

A squeeze of lemon juice for brightness

1.  In a mixing bowl, combine cream cheese and mayo until smooth.
   
2. Add the flavor – Stir in shredded cheddar, diced pimentos, chipotle peppers, adobo sauce, garlic powder, onion powder, salt, and pepper.
   
3. Blend (optional): To achieve a smoother texture, pulse everything in a food processor for a few seconds.
   
4. Chill – Refrigerate for at least 1 hour to let the flavors meld.
   
5. Serve – Enjoy with crackers, fresh veggies, burgers, or sandwiches!

Dill Benedictine Dip

Dill Benedictine Dip is a creamy dip or spread made from cucumber and dill, inspired by the classic Benedictine spread that originated in Kentucky.

8 oz cream cheese, softened
1/4 cup sour cream or Greek yogurt
1 small cucumber, peeled, seeded, and finely grated (about 1/2 cup)
1–2 tablespoons fresh dill, chopped (or 1 tsp dried dill)
2 tablespoons grated or finely minced onion
1 teaspoon lemon juice
Salt & pepper to taste

1. Grate the cucumber, then press it in a clean towel or paper towel to remove excess moisture.
   
2. In a medium bowl, combine cream cheese and sour cream until smooth.
   
3. Stir in cucumber, dill, onion, lemon juice, salt, and pepper.
   
4. Let it sit in the fridge for 1–2 hours to combine the flavors.
   
5. Great with crackers, fresh veggies, or as a sandwich spread (especially on rye or tea sandwiches!).

Honey and Ham Sandwich 

This is a very simple and delicious treat that is easy to prepare for a large group, ensuring that everyone will be satisfied!

4 fresh, warm buttermilk biscuits (homemade or store-bought)
4–6 slices honey ham or country ham
2–3 teaspoons honey (or hot honey if you like heat)
2 slices of cheese (optional – cheddar, Swiss, or gouda work great)
Butter (optional, for spreading)
Optional extras: Dijon mustard, a fried egg, pickled jalapeños, or arugula

1. Bake or warm your biscuits until golden and flaky.
   
2. Slice them in half and butter the inside if desired.
   
3. Layer your sandwich – add ham, drizzle with honey, and top with cheese if using.
   
4. Optional: Toast or grill the sandwich halves in a skillet until the cheese melts and the biscuit is a little crisp.
   
5. Close, press gently, and serve warm.

Hot Honey Chicken Bites

For the Chicken:

• 1 lb boneless chicken breast or thighs, cut into bite-sized chunks
• 1 cup buttermilk (or milk + 1 tbsp lemon juice)
• 1 cup flour
• 1/2 cup cornstarch (for extra crispiness)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• Oil for frying (vegetable or peanut oil)
  

For the Hot Honey:

1/3 cup honey
1–2 tbsp hot sauce (Frank’s, Cholula, or your fave)
1/2 tsp red pepper flakes
1 tsp apple cider vinegar 

For Serving:

Blue cheese or ranch dipping sauce

Instructions:

1. Marinate the chicken in buttermilk for at least 30 minutes (or overnight in the fridge for maximum tenderness).
   
2. Heat oil in a deep skillet or pot to 350°F (175°C).
   
3. Mix dry ingredients: flour, cornstarch, garlic powder, paprika, salt, and pepper.
   
4. Coat the chicken – remove from buttermilk, and dredge in the flour mix until well-coated.
   
5. Fry in batches until golden and crispy (about 3–4 mins per side). Drain on paper towels.
   
6. Make the hot honey – In a small saucepan, combine honey, hot sauce, red pepper flakes, and vinegar. Warm gently, stirring, but don’t boil.
   
7. Toss or drizzle – Coat the crispy chicken bites in hot honey or serve it on the side for dipping.

Pimm’s Popsicles (aka Pimm’s Ice Lollies)

Ingredients (makes about six pops):

• 1 cup (240 ml) Pimm’s No. 1
  
• 2 cups (480 ml) sparkling lemonade (or ginger ale for a twist)
  
• 1/2 cup mixed fresh fruit, thinly sliced (strawberries, cucumber, orange, lemon, mint)
  
• Optional: splash of orange juice or elderflower cordial for extra depth
  

Instructions:

1. Add sliced fruit and herbs to popsicle molds.
   
2. Mix Pimm’s and lemonade in a pitcher.
   
3. Pour into molds, leaving some room at the top for expansion.
   
4. Insert sticks and freeze overnight (at least 6–8 hours).
   
5. Unmold and enjoy your boozy, frozen summer snack!
   

Pro tip: Because of the alcohol, these are a little slushy, so keep them in the coldest part of your freezer.

Whether you’re a seasoned Derby party host or trying out these Southern-inspired flavors for the first time, these recipes are sure to bring charm, comfort, and a little flair to your gathering. We’re so grateful to Casey for sharing her culinary expertise and helping us celebrate Derby Day in true style. Here’s to good food, good company, and an unforgettable race day!