Quickie Cucumber Tea Sandwiches |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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One of my favorite tea sandwiches is Ms. Jenny Benedictine's cucumber spread. This is a little twist on that spread. It's got a bit more herbs in it that her original recipe. Great for an afternoon snack or a fancy tea-time tray. Passive time is chill time. Ingredients:
1 (4 ounce) container cream cheese with vegetables, softened |
1 1/2 teaspoons dill weed |
1 -2 dash hot sauce (optional) |
1 large cucumber |
Directions:
1. Peel the cucumber and cut in half lengthwise. Use a spoon and scrape out the seeds. In a food processor, place the cucumber. Pulse until chopped VERY fine, but not pureed.
2. Add to the remaining ingredients and mix well. Cover and refrigerate at least 2 hours before using to allow flavors to marry.
3. Serve on crustless bread or fancy crackers.
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