Eileen Hineline


When it is too hot to cook and you want something simple and easy this recipe(adapted from Southern Living)hits the spot, great as an appetizer or snack or a lite lunch pared with a garden salad. Delicious.

☆☆☆☆☆ 0 votes
20 if eating 1 each
5 Min
No-Cook or Other


1 medium cucumber
1 medium red bell pepper
6 carrot sticks
4 celery sticks
1 tbsp minced garlic
1/2 cup sliced green onions
2 tbsp minced fresh parsley
2 8-ounce packages 1/3 less fat cream cheese, softened (also called neufchatel)
2 tbsp nonfat, plain greek yogurt
salt and pepper to taste
20 thin rye bread slices


1Peel and seed cucumber. Dice cucumber, red pepper, carrots, and celery very finely.
2Combine first nine ingredients in large bowl, stirring until well blended. Salt and pepper to taste. Spread mixture on half the bread slices, topping with the other half. Cut how you like.
3The veggie measurements are approximate; you can feel free to throw whatever you like in there. I actually think it would be good with pecans or some other kind of nut to give it extra crunch.
4**** I love the idea of small shrimp with diced chicken together on top of everything.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, For Kids, Healthy