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Cucumber Canapes


  • 1 cup mayonnaise
  • 3 ounces 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


  • 1. In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours.
  • 2. 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.

Nutrition Facts

1 canape: 120 calories, 9g fat (2g saturated fat), 7mg cholesterol, 134mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 2g protein.


Average Rating: 4.333333
  • Susie77
    Jun 16, 2018

    I thought the interesting blend of seasonings made these both delicious and original. Very good!

  • KathyCooks1943
    Dec 31, 1969

    Grow up scgranny.

  • rachcady
    Nov 14, 2011

    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!

  • williamsegraves
    Feb 16, 2011

    I used cocktail rye bread slices, but everything else was the same. Absolutely delish!! This appetizer was a hit with everyone.

  • SCGranny
    Sep 9, 2010

    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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