When I asked Scott to go to the store and get me a bunch of cilantro, he came home with a bunch of dill. I already had a bunch of dill in the refrigerator! So, what to do with all of this dill...
I chopped up one bunch and put it in a ziplock bag and froze it. With the other bunch... I went to my 'go to' recipe site http://www.allrecipes.com/ and found an appetixer that uses dill and has great reviews. I made Creamy Dill Cucumber Toasties. The kids... especially Scott, LOVED these!
In the reviews, people mentioned to make the cream cheese spread at least a day ahead of time, try using fat free sour cream instead of the cream cheese (I used 1/3 less fat cream cheese) and also that they're good using the small loaf of Pumpernickle bread. I'll try that next time.
Creamy Dill Cucumber Toasties
PREP TIME
15 Min
READY IN
15 Min
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup mayonnaise
1 French baguette, cut into 1/2 inch thick circles
1 cucumber, sliced
2 teaspoons dried dill weed or chopped fresh dill
DIRECTIONS
In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.
PREP TIME
15 Min
READY IN
15 Min
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup mayonnaise
1 French baguette, cut into 1/2 inch thick circles
1 cucumber, sliced
2 teaspoons dried dill weed or chopped fresh dill
DIRECTIONS
In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.
1 comment:
Hey Mama, I like your site and your recipes - thanks for sharing (saw your link at 2Peas)!
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