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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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My children wanted to plant a garden, and we ended up with buckets of cucumbers. When I tired of making pickles, I came up with these pretty, little sandwiches. We made 200 of them for a family gathering, and everyone wanted the recipe. âKimberly Smith Brighton, Tennessee Ingredients:
1 package (8 ounces) cream cheese, softened |
1/4 cup mayonnaise |
1 tablespoon snipped fresh dill |
1 tablespoon lemon juice |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/8 teaspoon pepper |
2 large cucumbers, seeded and chopped |
1/2 cup chopped sweet red pepper |
1/4 cup chopped onion |
1/4 cup pimiento-stuffed olives, chopped |
1/4 cup minced fresh parsley |
12 slices whole wheat bread |
cucumber slices and fresh dill sprigs, optional |
Directions:
1. In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours.
2. Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and, if desired, dill sprigs. Yield: 4 dozen.
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