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Ingredients
- 2 medium size cucumbers
- 1 tub whipped cream cheese spread
- shaker of dill weed
- 1-2 packets of dry Italian dressing mix
- 1 pkg rye or possibly wheat cocktail bread
Directions
- Wash cucumbers well. Using a fork, scrape down the cucumbers lengthwise leaving "stripes" all the way around. Slice the cucumbers into 1/4 inch slices or possibly thinner. Set aside.
- In a small bowl, stir together cream cheese and dressing mix; combine well.
- Using a butter knife, spread the mix onto the individual slices of small cocktail bread (cocktail bread might be found in your deli section rather than the bread aisle, it's just a small and dense miniature version of bread).
- Do not cake the slices with the mix, just a thin layer concentrated in the middle of the slice.
- Next, lay one slice of cucumber (per slice of bread) in the middle of the bread. Once done, shake a small amount of the dill weed onto the cucumber slice. Remember which dill is strong and a little goes a long way. Just one or possibly two taps of your finger on the shaker should do it per slice.
- The ruffling of the cucumber slices with the fork and the dill garnish really dress up this open faced appetizer. I always get raves about this at parties and requests for it at potlucks.
- Just remember to cover them tightly because the bread will dry and the cucumbers will get wilted if left out too long. It's a good idea to do some preparation work the night before, but leave the slicing of the cucumbers and the assembly of the sandwiches for the last minute.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 293g | |
| Calories 35 | |
| Calories from Fat 4 | 11% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 399mg | 11% |
| Total Carbs 6.34g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.05g | 3% |
| Protein 1.73g | 3% |
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