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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I always get requests for the recipe whenever I serve these delicate finger sandwiches with a creamy herb spread and festive red and green garnishes, reports Nadine Whittaker of South Plymouth, Massachusetts. Ingredients:
1 cup mayonnaise (no substitutes) |
1 package (3 ounces) cream cheese, softened |
1 tablespoon grated onion |
1 tablespoon minced chives |
1/2 teaspoon cider vinegar |
1/2 teaspoon worcestershire sauce |
1 garlic clove, minced |
1/4 teaspoon paprika |
1/8 teaspoon curry powder |
1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed |
1 loaf (1 pound) white or rye bread |
2 medium cucumbers, scored and thinly sliced |
diced pimientos and additional dill weed |
Directions:
1. In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours.
2. Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill. Yield: 2 dozen.
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