Cucumber Dill Rounds

Marsha Gardner


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


★★★★★ 1 vote

24 rounds


  • 2 c
  • 2 Tbsp
    apple cider vinegar
  • 1/2 tsp
    kosher salt
  • 1
    cucumber, cut into 24 slices
  • 1 c
    ice cubes
  • 1/2
    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


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