Cucumber Dill Rounds

Marsha Gardner


A must for a tea party. The quintessential finger food.


★★★★★ 1 vote

24 rounds


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2 c
2 Tbsp
apple cider vinegar
1/2 tsp
kosher salt
cucumber, cut into 24 slices
1 c
ice cubes
loaf of bread, thinly sliced, i use pepperidge farms white or rye o
1 Tbsp
butter, unsalted, at room temperature
3 oz
package cream cheese, softened
3 Tbsp
1 small
cucumber, peeled, grated and drained
1 tsp
onion, grated
1 tsp
fresh dill, chopped
sprigs fresh dill for garnish

How to Make Cucumber Dill Rounds


  • 1Combine water, vinegar, and salt in a small bowl, stirring until salt dissolves. Add cucumber slices and ice cubes. Set aside.
  • 2Cut 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.
  • 3Remove cucumber slices from water; drain well on paper towels.
  • 4Combine 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.
  • 5Spread 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.

Printable Recipe Card

About Cucumber Dill Rounds

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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