Cucumber Sandwiches III Recipe -
Cucumber Sandwiches III Recipe
  • READY IN 20 mins

Cucumber Sandwiches III

Recipe by  

"Really great appetizer for the summer or anytime. Every time I have served these everyone wants the recipe...and they're so easy! Just be sure to refrigerate the cream cheese mixture overnight!"

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Ingredients Edit and Save

Original recipe makes 35 servings Change Servings
  • PREP

    20 mins

    20 mins


  1. In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
  2. Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2008

Always a hit at any event! I use a packet of Hidden Valley Ranch Dressing Mix in lieu of the italian packet and I like to add 1/4 cup of sour cream. You need to let the ingredients season overnight for a smoother, more powerful flavor. I have used the dill weed or lemon pepper on top of the cucumbers and have received positive reviews on both choices. Enjoy!

Most Helpful Critical Review
Feb 16, 2010

I was really looking forward to this recipe. I made these for my in-laws and they turned out too strong in flavor. The combination is nice, but the Italian dressing severely overpowers the spread. I might make it again, but if so, I'll make it with half of a package of the dry mix. Add half of the packet, and taste first. If the flavor is good, leave the other half out.

Dec 10, 2007

This was a huge hit!! I used regular old white bread. ***As a side note after the fact - When I mentioned I was making these for our holiday party this week, the people who had them the last time I made them just about flipped. These really are a great party hit if you make them as the recipe states but you MUST let them sit overnight and the dill is a great addition for flavor!!***

Sep 02, 2006

These are addictive. I made them for my daughter's garden-themed birthday party and used flower cookie cutters to cut the (lightly toasted)bread into shapes, spread the cream cheese mixture on, and placed flower-shaped cucumber slices on top. They were sooooo good!!

Jan 29, 2008

I make these substituting 1/2 cup of Vanilla yogurt for the Mayonnaise (more carbs but significantly less fat). If you don't like using packaged salad dressings, try adding 1-2 Tbls. lemon juice and 1/8-1/4 tsp. each garlic powder, basil, oregano, parsley and cayenne pepper to your cream cheese and then "drizzle" olive oil (approx. 1 Tbls. at a time) -- stirring/mixing between "drizzles" -- until you attain your desired consistency (I usually need 4-6 Tbls.). SO Good!

Dec 21, 2007

I made a couple changes but wanted to post review for those who were thinking of doing the same...I used Hidden Valley Ranch mix instead of Italian and used plain white bread. I had one that I toasted and one non-toasted(prefer this way MUCH more). Even with changes, I found this to be very tasty. I will be making this again and am looking forward to using Italian mix next time.

Feb 21, 2007

I discovered this recipe many years ago and in that time have eaten unladylike quantites of this delightful little bite. I usually cut the bread with a cookie cutter to give it a little more eye appeal, but that's just me. Also lovely with a little shrimp perched on top, anchored in a bit of spread.

May 14, 2007

I made these for a baby shower last month and they were great. I've already given the recipe to several people. I made a few small changes, just to suit my tastes. I put dill in the cream cheese mixture, rather than on top, just to give it more flavor. I probably used 1-2 teaspoons. Then I just used regular ole' white sandwich bread, cut off the crusts and sliced into triangles. A yummy, light treat worth making for showers, brunches or would be perfect for Easter.


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  • Calories
  • 123 kcal
  • 6%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 297 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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