Categories: Appetizers

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 wheat cocktail bread

Directions

1. Wash cucumbers well. Using a fork, scrape the cucumbers lengthwise leaving “stripes” all the way around. Slice the cucumbers into 1/4 inch slices or thinner. Set aside.

2. In a small bowl, stir together cream cheese and dressing mix; combine well.

3. Using a butter knife, spread the mixture onto the individual slices of small cocktail bread (cocktail bread might be found in your deli section rather than in the bread aisle).

4. Don’t cake the slices with the mixture, just a thin layer concentrated in the middle of the slice.

5. 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 that dill is strong and a little goes a long way Just on or two taps of your finger on the shacker should do it per slice.

6. The ruffling of the cucumber slices with the fork and the dill garnish really dress up this open faced appetizer.

7. Cover them tightly because the bread will dry and the cucumbers will get wilted if left out for too long.

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