Cucumber Sandwiches III

Cucumber Sandwiches III

272 Reviews 14 Pics
  • Prep

    20 m
  • Ready In

    20 m
KIMBEE100
Recipe by  KIMBEE100

“Really great appetizer for the summer or anytime. Every time I have served these everyone wants the recipe...and they're so easy! Just be sure to refrigerate the cream cheese mixture overnight!”

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Ingredients

Adjust Servings

Original recipe yields 35 servings

Directions

  1. In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
  2. Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

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Reviews (272)

Rate This Recipe
Lori
203

Lori

Always a hit at any event! I use a packet of Hidden Valley Ranch Dressing Mix in lieu of the italian packet and I like to add 1/4 cup of sour cream. You need to let the ingredients season overnight for a smoother, more powerful flavor. I have used the dill weed or lemon pepper on top of the cucumbers and have received positive reviews on both choices. Enjoy!

Lizzie
154

Lizzie

This was a huge hit!! I used regular old white bread. ***As a side note after the fact - When I mentioned I was making these for our holiday party this week, the people who had them the last time I made them just about flipped. These really are a great party hit if you make them as the recipe states but you MUST let them sit overnight and the dill is a great addition for flavor!!***

jrbaker
122

jrbaker

These are addictive. I made them for my daughter's garden-themed birthday party and used flower cookie cutters to cut the (lightly toasted)bread into shapes, spread the cream cheese mixture on, and placed flower-shaped cucumber slices on top. They were sooooo good!!

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Nutrition

Amount Per Serving (35 total)

  • Calories
  • 123 cal
  • 6%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 15.6 g
  • 5%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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