My garden has been a mystery this year. With all the rain, it looks like a jungle, but hasn’t supplied produce. Then suddenly, cucumbers upon cucumbers started arriving much faster than we could eat them. This isn’t a problem, as I enjoy sharing extra produce with friends and neighbors who don’t have fresh vegetables. But the cucumbers continue to arrive and I have found myself in a dilemma with what to do to keep my family happily eating them. My friend, Melissa Pilson, offered me a great little recipe that is versatile and tasty: Cucumber Sandwich Spread. Give this spread a try and let me know what you think – Enjoy!
Cucumber Sandwich Spread
- 1 – 8 ounce block cream cheese
- 1/2 cup mayonaise
- 1 package dry Italian seasoning mix
- Other herbs and spices to taste (Melissa used a pinch of garlic powder and onion powder)
- Thinly sliced chilled garden fresh cucumbers
- Hardened or dried bread slices or crackers (I use a drier (2 day old) sliced French loaf or butter crisp crackers)
Soften cream cheese in small mixing bowl. Add mayonaise and dry Italian seasonings and mix well till seasonings are evenly consistent and spreadable. Melissa added a pinch of garlic powder and onion powder. I was out of onion powder so I added a pinch of red pepper flakes and and basil flakes for a little stronger taste. Again, mix well and spread a light layer of the mixture onto a cracker or hardened bread. Add chilled cucumber slices and enjoy. Be sure to refrigerate mixture to keep it fresh.
Notes: This spread does best if used near the time of serving. The longer the spread sits on the bread the soggier the bread can become and cucumbers can become wilted and chewy.
Also try this spread on bread with a slice of fresh tomato.
For a stiffer spread leave out the mayonaise.
For healthier spread use light cream cheese, light mayonaise and low sodium seasonings.