Free Shipping On Orders Over $35

Yield :  24 appetizer servings


  • 2 cups water
  • 2 tablespoons cider vinegar
  • ½ teaspoon salt
  • 1 medium cucumber (about 8 ounces), cut crosswise into 24 thin slices
  • 1 cup ice cubes
  • ½ (16-ounce) loaf very thinly sliced seedless Jewish rye bread (such a Pepperidge Farms)
  • 1 tablespoon butter, at room temperature
  • 1 (3-ounce) package cream cheese, softened
  • 3 tablespoons mayonnaise
  • 1 small cucumber (about 8 ounces), peeled, finely grated, and drained
  • 1 teaspoon grated onion
  • 1 teaspoon finely chopped fresh dill
  • Sprigs fresh dill


  • Combine water, vinegar, and salt in a small bowl, stirring until salt dissolves. Add cucumber slices and ice cubes. Set aside.
  • Cut each of 8 bread slices into 3 rounds using a 2-inch cookie cutter. Reserve remaining bread for another use. Spread butter evenly over bread rounds; cover with a damp cloth, and set aside.
  • Remove cucumber slices from water; drain well on paper towels.
  • Combine cream cheese and mayonnaise in a small bowl, beating with an electric mixer at low speed until smooth and creamy. Add grated cucumber, onion, and chopped fresh dill; mix well. Spread 1 teaspoon cream cheese mixture evenly over buttered side of each bread round. Top each round with slice of reserved cucumber and a sprig of fresh dill.
  • Cover sandwiches with a damp cloth and refrigerate until ready to serve.
Fernleaf Dill
Dill is a classic culinary partner for cucumber.

Enter your email address and we’ll send you an email as soon as this product is back in stock.

We take your privacy seriously, and will not share your address with anyone else. By submitting your email, you will receive emails from Bonnie Plants and its affiliates.