Creamy Cucumber and Conch Pea Tea Sandwich Filling

Prep the cucumber: place the chopped cucumber in a clean towel and squeeze out as much liquid as possible to keep the filling thick and spreadable.

Lightly mash the conch peas, leaving some whole for texture.

Make the base: in a bowl, mix the cream cheese, mayo, sour cream, onion, dill, lemon juice, salt, and pepper.

Fold in the cucumber, conch peas, and benne seeds until combined but still slightly textured.

Chill for 30–60 minutes to let the flavors come together and firm up.

Spread onto soft white bread, remove the crusts, and cut into fingers, triangles, or tea squares.