Ingredients1 h 20 m servings 136 cals
- 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.
Per Serving: 136 calories; 11.4 g fat; 6.6 g carbohydrates; 2.1 g protein; 19 mg cholesterol; 280 mg sodium. Full nutrition
ReviewsRead all reviews 13
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...
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.
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.
A perfect cucumber sandwich! I used my homemade wheat bread rather than rye.
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.
I have made these many times but without the mayo. A delicious cool snack for the summer!
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. ...