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Cucumber Tea Sandwiches

TOTAL TIME: Prep: 30 min. + chilling YIELD: 4 dozen.
My children wanted to plant a garden, and we ended up with buckets of cucumbers. When I tired of making pickles, I came up with these pretty, little sandwiches. We made 200 of them for a family gathering, and everyone wanted the recipe. —Kimberly Smith Brighton, Tennessee

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 tablespoon snipped fresh dill
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 2 large cucumbers, seeded and chopped
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped onion
  • 1/4 cup pimiento-stuffed olives, chopped
  • 1/4 cup minced fresh parsley
  • 12 slices whole wheat bread
  • Cucumber slices and fresh dill sprigs, optional

Directions

  • 1. In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours.
  • 2. Remove crusts from bread; cut each slice into 4 triangles. Spread with cream cheese mixture. If desired, garnish with cucumber slices and dill sprigs.

Nutrition Facts

1 tea sandwich: 46 calories, 3g fat (1g saturated fat), 5mg cholesterol, 81mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein.

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