Mini Cucumber Sandwiches: Easy, Creamy Delights for Any Party

Mini Cucumber Sandwiches are delightful, easy-to-make appetizers perfect for any gathering.

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Prep Time 15

Total Time 15

Servings: 12 sandwiches

Course: Appetizers

Calories: 47

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Creamy Spread

8 ounces Cream Cheese Ensure it's softened for easy spreading
¼ cup Mayonnaise You can use Greek yogurt as a healthier alternative
2 tablespoons Italian Dressing Mix For a homemade blend, substitute with oregano and basil

For the Sandwiches

12 slices Mini Pumpernickel or Rye Bread Can swap for gluten-free alternatives
to taste Fresh Dill Dried dill can be used if fresh isn’t available

Equipment

Mixing bowl
Hand Mixer
Spatula
Knife
cutting board

Method

Step-by-Step Instructions

In a medium bowl, combine 8 ounces of softened cream cheese, ¼ cup of mayonnaise, and 2 tablespoons of Italian dressing mix. Blend until smooth and creamy.
Take 12 slices of mini pumpernickel or rye bread and cut each slice into halves if desired. Wash and thinly slice 1 English cucumber.
Spread approximately 1 tablespoon of the creamy spread on one side of each slice of the mini bread.
Top half of the bread slices with the cucumber rounds, then press a second slice of bread on top.
Garnish each sandwich with a sprig of fresh dill and serve right away.

Nutrition

Serving: 1sandwichCalories: 47kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 120mgPotassium: 30mgSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Assemble sandwiches just before serving for best freshness and texture.

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