Garden Spread Finger Sandwiches
- Level: Easy
- Yield: 12 to 16 finger sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 241
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 62
- Sodium
- 289
- Total: 1 hr 15 min (includes chilling time)
- Active: 15 min
Ingredients
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
Directions
- 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.
- 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.
- When ready to serve, cut off the crusts, then cut each sandwich into 3 even fingers or 4 triangles.