A quick and tasty appetizer that’s perfect for any get-together.
8 oz cream cheese, softened
1/4 cup sour cream
1 tsp dried dill weed
1 tsp lemon zest
1 loaf Canapé French Bread, sliced or Cocktail Rye Bread
1 cup cherry tomatoes, halved, optional
- In Small Batter Bowl, combine cream cheese, sour cream, dill weed and lemon zest; mix well. Cut cucumber crosswise into 3 equal sections. Peel, seed and coarsely chop one cucumber section. Add to cream cheese mixture; mix gently. Cover and refrigerate until ready to use.
- Thinly slice remaining cucumber sections using Ultimate Mandoline; cut each slice in half. Slice canapé bread into eighteen 1/2-inch slices using Bread Knife.
- To assemble canapés, place 1 scoop cream cheese mixture onto each bread slice using Small Scoop, spreading evenly. Top each canapé with 1 cucumber slice and 1 tomato half. Serve immediately.
18 servings of 1 canapé
Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 9 g, Protein 3 g, Sodium 150 mg, Fiber less than 1 g