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Cucumber Dill Sandwiches


  • 1 large cucumber, peeled, seeded, and grated
  • 1 (8-ounce) package cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1 teaspoon dried chives
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon seasoned salt
  • 1 (16-ounce) loaf sandwich bread
  • garnish; thin cucumber slices


  • Stir together cucumber and next 5 ingredients.
  • Spread mixture evenly over half of the bread slices, top with the remaining slices of bread.
  • Trim the crusts from sandwiches.
  • Cut diagonally and then cut in half to make little triangles.
  • Garnish.
  • Store in airtight container in refrigerator.
  • NOTE: This is really easy to make and the spread is best made the day before and refrigerated so that the flavors can mingle. Let sit a few minutes before spreading onto the sandwiches. Easy prep time, too! .

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