Cream Cheese & Cucumber Sandwich Recipe – Dill Lemon Bites

Last Updated on 2 months by Neha Deshmukh

Cream Cheese & Cucumber Sandwich Recipe – Dill Lemon Bites

Hey everyone! If you’re anything like me, sometimes you just crave something light, fresh, and utterly delightful. This Cream Cheese & Cucumber Sandwich isn’t just a sandwich; it’s a little bite of sunshine. I first made this for a ladies’ brunch, and it was gone in minutes! It’s become a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This recipe is seriously a winner for so many reasons. It’s incredibly quick – ready in just 15 minutes! Plus, it’s super easy, even if you’re not a seasoned chef. The combination of creamy, tangy, and cool is just chef’s kiss. It’s perfect for a light lunch, a sophisticated snack, or even a fancy tea party.

Ingredients

Here’s what you’ll need to whip up these Dill Lemon Bites:

• 4 oz (113g) whole cream cheese, softened
• 2 tbsp chopped fresh dill
• Zest and juice of half a large lemon
• As needed salted butter, softened
• To taste salt
• To taste pepper powder
• 6 bread slices
• 0.5 large cucumber

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference here.

• Fresh Dill: Seriously, don’t skimp on the fresh dill! It adds such a bright, herbaceous flavor. Dried just doesn’t compare.
• Cream Cheese: I prefer using full-fat cream cheese for the best texture and flavor. It makes the filling extra luscious. You can use low-fat if you prefer, but it might be a little less creamy.
• Cucumber: English or seedless cucumbers are your best bet. They have thinner skin and fewer seeds, which means less moisture in your sandwich. Nobody likes a soggy sandwich, right?

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be enjoying these in no time.

1. First, in a bowl, combine the softened cream cheese, chopped fresh dill, lemon zest, and lemon juice. Season with salt and pepper to your liking. Give it a good mix until everything is well combined and beautifully speckled with dill.
2. Next, lightly butter each slice of bread. This adds a lovely richness and helps prevent the bread from getting soggy. Spread the cream cheese mixture evenly over half of the bread slices.
3. Now, arrange the thinly sliced cucumber on top of the cream cheese. Then, gently top with the remaining bread slices. Remove the crusts (if you like – totally optional!) and cut into neat little triangles.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Make sure your cream cheese is really softened. It makes it so much easier to spread.
• Don’t overload the sandwich with cucumber. A little goes a long way!
• For a prettier presentation, use a cookie cutter to create fun shapes instead of triangles.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the cream cheese and butter for plant-based alternatives. There are some amazing vegan cream cheeses available now!
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread.
• Spice Level: My friend, Priya, loves adding a tiny pinch of cayenne pepper to the cream cheese mixture for a little kick.
• Tea-Time/Brunch Adaptations: Serve with a side of fresh berries and a pot of Earl Grey tea for the perfect afternoon treat. Or, add a sprinkle of everything bagel seasoning for a brunch-worthy bite!

Serving Suggestions

These sandwiches are fantastic on their own, but they also pair well with:

• A simple green salad
• A bowl of tomato soup
• A cup of your favorite tea or coffee

Storage Instructions

These are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Be aware that the bread may get a little soggy over time.

FAQs

Let’s answer some common questions!

• Is this sandwich best served immediately? Yes, definitely! They’re at their best when the bread is still crisp.
• Can I prepare the cream cheese mixture ahead of time? Absolutely! You can make the cream cheese mixture up to 2 days in advance and store it in the refrigerator. Just give it a good stir before using.
• What type of bread works best? I like using a soft white bread, but whole wheat or sourdough would also be delicious.
• Can I use other herbs instead of dill? Yes, you can! Chives, parsley, or even a little mint would be lovely.
• How can I prevent the cucumber from making the bread soggy? Pat the cucumber slices dry with a paper towel before adding them to the sandwich. And don’t let the sandwiches sit for too long before serving.