Summer Recipe 1- Cucumber Tea Sandwich
Ingredients
1 ½ package (12-ounces) cream cheese, softened
⅓ cup sour cream
⅓ cup mayonnaise
1 ½ tablespoon freshly squeezed lemon juice
2 cloves of garlic, minced
1 tablespoon dried chives
½ teaspoon Kosher salt
¾ teaspoon onion powder
¼ teaspoon dried dill
Pinch of black pepper
⅓ cup room temperature unsalted butter
2 English cucumbers, sliced thin
1 (1 pound) loaf sliced sourdough, crust removed optional
Instructions
Add the cream cheese, sour cream, mayonnaise, lemon juice, garlic, chives, salt, onion powder, dill, and pepper to a medium-sized mixing bowl.
Using a handheld mixer, mix on medium speed until smooth and well combined. This can be made and kept refrigerated up to 2 days in advance.
To assemble the sandwiches, begin by very lightly buttering each slice of bread all the way to the edges. Then, spread a scant tablespoon of the dill sauce across each slice of bread. Reserve/use any leftover spread as a vegetable dip, if desired.
Divide the sliced cucumber over half of the bread slices, slightly overlapping them. Top with the remaining bread slices and cut into triangles or rectangles. Serve and enjoy!
