Taste of Home
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.
© 2024 RDA Enthusiast Brands, LLC