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My review
Summer Time Cucumber Sandwiches
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spacelace1
"I was surprised this recipe wasn't listed. One of my favorite summer snacks! You can use fat free cream cheese and mayo if you would like to cut back on the calories. Either way they are yummy!"
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Ingredients
1 h 20 m servings 136Original recipe yields 15 servings (15 appetizers)
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Directions
{{model.addEditText}} Print- Mash cream cheese, mayonnaise, and ranch dressing mix together in a bowl with a fork until smooth; chill for at least 1 hour to blend flavors.
- About 10 minutes before serving, remove cream cheese mixture from refrigerator and let stand to soften. Spread about 1 tablespoon of the cream cheese mixture evenly onto each slice of cocktail rye bread, top each with a cucumber slice, and sprinkle with dill.
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Reviews
Read all reviews 13Most helpful
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3/31/2013
This has long been a staple among my appetizer recipe collection and everyone always loves these, especially the men! I add 1/4 cup of sour cream to the ranch/cream cheese mix to add more depth...
8/3/2012
I make these sandwiches on those tidy little sandwich squares of rye bread, my favourite. I don't, however add the dried ranch dressing - not to my taste. Great summer tidbit.
7/22/2013
I didn't have rye bread so I used regular sandwich bread. Also, didn't have dried dill weed but used fresh from garden. Simple and tasty.
2/23/2013
A perfect cucumber sandwich! I used my homemade wheat bread rather than rye.
2/26/2017
A super hit at summer parties!!!! That look when people taste one and their eyes open wide with that OMG look is the best. So simple and tasty.
6/27/2016
This is a wonderful recipe. Simple and delicious. Everyone loved it!
1/2/2016
I have made these many times but without the mayo. A delicious cool snack for the summer!
8/15/2015
Wonderful light summery sandwich. My family was very skeptical when I said I was making cucumber sandwiches for lunch, but their frowns turned to smiles once they bit into these tasty treats. ...
7/14/2015
This recipe is perfect as is! Don't skip the dill weed. I've been eating this all summer.