Fresh dill and crunchy cucumbers make these bite-sized sandwiches a refreshing appetizer for guests.
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1/2 cup sour cream
2 ounces cream cheese, softened
2 tablespoons chopped fresh dill weed
1/2 teaspoon garlic salt
12 slices white sandwich bread
12 slices wheat sandwich bread
4 medium Roma tomatoes, cut into 24 (1/8-inch) slices
1 medium cucumber, cut into 24 (1/8-inch) slices
Fresh dill weed
*Substitute 1 teaspoon dried dill weed.
Spread 1 teaspoon sour cream mixture onto each bread cut-out. Top with 1 slice tomato and 1 slice cucumber. Refrigerate at least 30 minutes. Garnish with fresh dill.
Combine sour cream, cream cheese, 2 tablespoons dill weed and garlic salt in bowl. Beat at medium speed, scraping bowl often, until smooth. Set aside.
Slightly flatten each bread slice with rolling pin; cut bread with 2- to 3-inch cookie cutters.
If desired, use leftover bread pieces to make croutons or dry and crumble for bread crumbs.