Garden Spread Finger Sandwiches

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  • Level: Easy
  • Total: 1 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 12 to 16 finger sandwiches
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Three 8-ounce packages cream cheese, slightly softened

1/4 cup finely diced red onion 

1 tablespoon chopped chives, or more to taste

1 tablespoon chopped fresh dill, or more to taste

6 green onions, sliced 

1 large carrot, peeled and finely diced 

1 stalk celery, finely diced 

1 clove garlic

1/2 red bell pepper, finely diced 

12 thin slices nutty wheat bread 


  1. Combine the cream cheese with the red onion, chives, dill, green onions, carrot, celery and garlic in the bowl of a food processor. Pulse until mixed together and the spread reaches the consistency you want.
  2. On 4 slices of bread, top one side of each with 2 tablespoons of the mixture. Top each with another slice of bread. Spread the tops of the second round of bread slices with 2 tablespoons more of the garden spread, then top with the remaining bread slices. Wrap the sandwiches and refrigerate for 1 hour.
  3. When ready to serve, cut off the crusts, then cut each sandwich into 3 even fingers or 4 triangles.
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