Description
Light, fresh, and perfect for spring and summer gatherings, these cucumber sandwiches are made with a creamy dill spread and crisp cucumbers layered on soft whole wheat bread. Ideal for tea parties, showers, or a quick, elegant snack.
Ingredients
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2 oz 1/3 less fat cream cheese, softened to room temperature
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2 tbsp plain nonfat Greek yogurt
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2 tsp fresh dill, finely chopped
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1 tsp lemon juice
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⅛ tsp salt
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⅛ tsp black pepper
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4 slices soft wheat bread (e.g., 100% whole wheat)
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½ fresh cucumber, thinly sliced
Instructions
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In a small bowl, mix together cream cheese, Greek yogurt, dill, lemon juice, salt, and pepper until smooth and well combined.
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Spread the cream cheese mixture evenly over each slice of bread.
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Layer thin cucumber slices over two of the bread slices.
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Top with the remaining slices of bread, cream cheese side down, to form two sandwiches.
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Cut crusts off for a traditional tea sandwich style, if desired, then slice each sandwich into halves or quarters.
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Serve immediately, or cover and refrigerate for up to 4 hours.
Notes
English cucumbers work best for thin, tender slices with minimal seeds.
Add a sprinkle of extra dill or chives for extra flavor.
Can be made a few hours ahead, but best served fresh.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Appetizer, Snack, Finger Foods
- Method: No-cook, Assembly
- Cuisine: American, British-inspired