These finger sandwiches will be a hit at your next afternoon tea or garden party.
packages cream cheese, slightly softened
cup finely diced red onion
Tbsp chopped chives, or more to taste
Tbsp chopped fresh dill, or more to taste
green onions, sliced
large carrot, peeled and finely diced
stalk celery, finely diced
red bell pepper, finely diced
thin slices nutty wheat bread
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.