Cucumber Sandwiches and Appetizers
A quick, easy and inexpensive appetizer. The cream cheese spread and cucumbers on a square of pumpernickel bread is delicious and refreshing. I have never brought any leftovers home (I usually bring extra bread, cream cheese mixture, and sliced cucumbers so I can assemble them if more are needed).
Servings: 20
Calories: 113Kcal
Ingredients
- 1 large English Cucumbers thinly sliced
- 8 oz Cream cheese or Neuchâtel
- ⅔ package Ranch seasoning or 2 tablespoon if you have Ranch in a container
- 2 tablespoon mayonnaise it helps make this spread more spreadable
- 1 package cocktail pumpernickel bread are about 2 inches square - most grocery stores have it
- Dill fresh or dried fresh parsley, or chives or seasoned salt(optional as garnish)
Instructions
- Slice cucumbers. I slice mine thin.
- Stir about ⅔ of the ranch dressing package into the cream cheese. Make sure it's well mixed. If you have time, let it sit in the refrigerator for a few hours to blend the flavors.
- Spread some of the cream cheese/ranch mixture on each pumpernickel slice.
- Sprinkle dill, chives, or seasoning salt on top of the cucumber as a garnish.
Notes
If you have any leftover seasoned cream cheese, it's also wonderful as a dip! A little on your favorite veggies (red peppers) is a pretty and handy snack.
Store in an airtight container, in the fridge. If they are going to be in the fridge for more than a few hours. I place a piece of waxed paper on the sandwiches and a slightly damp paper towel on top. That way the sandwiches don't get dried out.
Note they are vegetarian (but not vegan).
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 2g | Calories: 113Kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 12mg | Sodium: 252mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg