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.