1 medium cucumber, peeled, seeded, and finely chopped
1/4 teaspoon garlic salt
1/2 teaspoon chopped fresh dillweed
20 sandwich bread slices
20 thin wheat bread slices
How to Make It
Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides.
Combine cream cheese mixture, cucumber, garlic salt, and dillweed.
Spread cucumber mixture evenly onto white bread slices, and top with wheat bread. Using a 2- to 3-inch round cutter, cut sandwiches, discarding edges. Or cut crusts from bread, discarding crusts, and cut sandwiches into quarters. Store cucumber sandwiches in an airtight container for up to 1 hour before serving.
Directions should include shredding the cucumber, with green skin intact, on a grater. Place grated cucumber on several layers of paper towel and squeeze to remove most of the moisture. Then combine with other ingredients. I also add freshly ground black pepper. Yummy flavor!
I love this simple recipe for showers & other get togethers. I make the spread the day before and refrigerate overnight. I also refrigerate the bread overnight too. I used a seasoning mix of garlic salt, onion power, celery salt, and pepper for a little more taste. I may have used a bit more fresh dill too, which I think truly makes a difference. Super quick and really good!
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