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Light and refreshing, these tasty sandwiches can be served at a luncheon, bridal or baby shower, or even as hors d'oeuvres for an evening event. You can make the spread ahead of time but the sandwiches are better if they are assembled shortly before serving.

  • 8 oz. cream cheese, room temperature
  • 1/2 Cup sour cream
  • 1/2 tsp. DILL WEED
  • 1 tsp. salt
  • 1 good-sized cucumber, 1/4 peeled and chopped and 3/4 sliced into 1/8 - 1/4 inch rounds
  • Cocktail rye bread or square white sandwich bread

Mix together the cream cheese, sour cream, DILL WEED and salt until well blended. Chop the cucumber fairly small and blend into the cream cheese mixture. Let this stand for at least 15 minutes to allow the flavors to blend. If using cocktail rye bread it can be left the way it is. If using white bread trim the crusts and cut into desired shapes - we cut ours on the diagonal to make triangles. Use white bread that has some body to it, not soft squishy bread. We find that bread from the bakery is better than that found on the grocery shelf for this recipe. Spread about a tablespoonful of cream cheese mixture on each slice of bread. Top with a slice of cucumber and sprinkle with a pinch of dill.

Prep. and assembly time: 30 minutes
Makes: 2 to 2 1/2 dozen sandwiches depending on the bread used.

Dill Weed .7 oz. 1/2 cup jar

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