Prep Time
15 min
Yields
12-16 servings
These finger sandwiches will be a hit at your next afternoon tea or garden party.
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ingredients
3 8-oz
packages cream cheese, slightly softened
¼
cup finely diced red onion
1
Tbsp chopped chives, or more to taste
1
Tbsp 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
½
red bell pepper, finely diced
12
thin slices nutty wheat bread
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directions
Step 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.
Step 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.
Step 3
When ready to serve, cut off the crusts, then cut each sandwich into 3 even fingers or 4 triangles.