Peel the cucumber skin off. Using a decorative squiggley knife, slice the cucumber into 1/4 inch slices. Soften the cream cheese to room temperature. In a small bowl, mix the cream cheese with dill and garlic.
Trim off the bread crusts.
Spread the cream cheese mixture on the bread, lightly, not too thick, then add one layer of cucumber, and close with another cream cheese slathered bread. Cut, using a serrated knife as to keep the bread from smashing down, into small finger size strips or triangles, for generally 2 to 3 bites.
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|Serving Size: 1 (252g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 33 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 671.1mg||23 %|
|Potassium 346.3mg||9 %|
|Total Carbohydrate 56.6g||17 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 53.1g|
|Protein 8.9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 291
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