Taking in tea always reminds me of my childhood.
I don’t know if I have mentioned but I am the second oldest of twenty grandchildren all born within seventeen years. Within the first five years, there were many boys and four girls. We girls (myself, my sister Angela and two cousins Lisa and Katie) were closer then probably most of the cousins because we spent a lot of time with our grandmother – having tea parties.
When my grandfather was dating my grandmother he went to Japan while he was in the Navy an brought back several presents for her. Among them was a hand painted tea set with blue dragons on it which we were allowed to use when we were having a tea party, it was quite a special occasion to use the “dragon cups”. When we had these tea parties, we were young and it was a good excuse to eat cookies mostly rather than sandwiches.
Of course as adults our tastes became a bit more refined, having things like scones and lemon curd as well as these tasty cucumber sandwiches. When I decided to like cucumber, I made a few cucumber sandwiches with plain old mayonnaise. They were fine, but not stellar. At some point after my cucumber sandwich disappointment, I was at a party where one of my friends served up a crudite platter with this amazing dill dip. It suddenly occurred to me, it was the missing piece to the cucumber sandwich issue.
I used the recipe my friend gave me, but the secret was to use the entire amount of dill you buy at the store. Two little tablespoons is not nearly enough, so you need to use everything, stems and all. Once mixed together, the flavor gets better over time. If I know I’m going to use it, I might make it the day before to really let the dill flavor develop and get into the spread.
To make the sandwiches themselves, I just use a decent soft sandwich bread. Sometimes I’ll use white and wheat to see the color difference if I’m making a platter for a party, they are really pretty. I’ll cut the crusts off and make triangles or small rectangles, whatever I fancy at the moment. I do have a tip for you today. When making a larger amount of sandwiches like this, cover them with damp paper towels so they don’t dry out. It works like a charm.
I eat these cucumber sandwiches now for many tea parties, brunches and snacks. They are cool, light and tasty for an easy summer lunch. Plus if you have an extra dip you can use it to make tons of veggies even more tasty!
- 1 (8 ounce) package cream cheese, at room temperature
- 1 cup sour cream
- 2 tablespoons finely chopped green onions
- 1/2 teaspoon salt
- 1 whole bunch of dill weed
- 1/2 teaspoon minced garlic
- 2 tablespoons milk (optional)
- 2 cucumbers, peeled if desired, sliced thin
- 1 loaf sandwich bread
- In a food processor, blend cream cheese, sour cream, green onions, salt, the entire bunch of dill weed – stems and all – as well as the garlic until completely smooth. If the consistency is a bit too thin for your liking, add a little milk and continue to blend.
- To make sandwiches, spread two pieces of sandwich bread with the dill spread, layer with cucumber slices. Cut sandwiches into shapes if desired.