Cucumber Canapes Recipe
- 1 cup mayonnaise (no substitutes)
- 1 package (3 ounces) PHILADELPHIA® Cream Cheese, softened
- 1 tablespoon grated onion
- 1 tablespoon minced chives
- 1/2 teaspoon cider vinegar
- 1/2 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 1/4 teaspoon paprika
- 1/8 teaspoon curry powder
- 1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed
- 1 loaf (1 pound) white or rye bread
- 2 medium cucumbers, scored and thinly sliced
- Diced pimientos and additional dill weed
- In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours.
- Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill. Yield: 2 dozen.
Reviews for Cucumber Canapes(3)
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I have been making this for get togethers since it first appeared in the Taste of Home magazine years ago and it always gets rave reviews. Thanks for a great magazine and website!
I used cocktail rye bread slices, but everything else was the same. Absolutely delish!! This appetizer was a hit with everyone.
You say use a 2 1/2 inch cutter for the bread, yet the picture shows ONE cucumber slice covering the entire surface. A cucumber that big would not be delicious. I have not made this yet.
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