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.
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.
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.
If desired, use leftover bread pieces to make croutons or dry and crumble for bread crumbs.
Explore reviews fromour online community
These taste best with a hearty whole grain bread. Everyone loved them at the party!