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Lemon Dill Cucumber Tea Sandwiches
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Lemon Dill Cucumber Tea Sandwiches

Course: Appetizer
Servings: 3 -4
Author: Ann Timm


  • 4 oz. cultured cream cheese softened
  • 1 tsp. finely chopped fresh dill or 1/2 tsp dried dill weed
  • 1/2 tsp. lemon zest
  • 1 tsp. fresh-squeezed lemon juice
  • sea salt and freshly ground black pepper to taste
  • 1 English cucumber peeled and sliced thinly
  • 6 slices of your favorite wholesome bread


  • In a medium bowl, using an electric mixer, blend together the cream cheese, dill, lemon zest and lemon juice until smooth and creamy. Then, season to taste with salt and pepper.
  • Cut crusts off the bread (reserve for making breadcrumbs or another use). Spread a generous layer of the cream cheese mixture on each slice of bread.
  • Layer the cucumber slices among three of the bread slices. Add a few sprigs of fresh dill, if desired. Top with the remaining three bread slices. Slice into quarters on the diagonal and serve (Or cut sandwiches into pretty shapes, using a favorite cookie cutter.)