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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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My work group would have a holiday feast each year the week leading up to Christmas. This simple recipe was one that I always enjoyed these because it was something different. Ingredients:
1 loaf rye cocktail bread (aka party bread) |
1 (12 ounce) container cream cheese, pre-whipped (i use breakstones temp tee) |
1 (2/3 ounce) envelope good seasonings italian salad dressing mix |
2 cucumbers (peeled and sliced thin-1/8-inch to 1/4-inch) |
dill weed |
Directions:
1. Mix together whipped cream cheese and Good Seasons Italian Dressing mix until well blended.
2. Spread mixture onto each piece of cocktail rye bread. (adjust the amount of mixture you spread on to your liking. I like the flavor of the mixture so I do put it on a little thicker).
3. Then add cucumber slice to the top of each bread. (make sure the cucumber is a bit dry so it won't drip through and moisten the bread).
4. Sprinkle dill on top of each cucumber. (It's fine without dill if you don't like the flavor).
5. Refrigerate for at least 1 hour before serving.
6. Note:
7. If making ahead, wait to put the cucumbers on. If they set on the bread overnight, it could possibly make the bread a little soggy).
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