Friday, May 23, 2008

Creamy Dill Cucumber Toasties

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 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

15 Min
15 Min
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
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:

Carole said...

Hey Mama, I like your site and your recipes - thanks for sharing (saw your link at 2Peas)!