I recently got the girls together for a midday party, so the question of what food to serve in between main meals is always somewhat of a question mark in my brain. I wanted to keep things light, so these cucumber dill tea sandwiches were the perfect accompaniment to the other assortment of goodies I served like macarons, pink crackle cookies, and prosciutto crostinis.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 (.7 ounce) package dry Italian salad dressing mix
- white bread slices
- 2 medium cucumbers, thinly sliced
- 1 pinch dried dill weed
Step One. Combine the cream cheese, mayonnaise, and salad dressing mix and refrigerate at least 6 hours (for best results, let it sit overnight)
Step Two. Evenly spread the cream cheese mixture on the bread, sprinkle a little dill on the mixture, and top it with 6 or so slices on top of the mixture. Put another piece of bread on top, cut off the crusts, and cut the sandwich into two triangles.
