Cucumber and Dill-Sour Cream on English Muffin
These cool and creamy cucumber sandwiches can be made in just 10 minutes. Enjoy them as a snack or serve as appetizers.
Ingredients
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1/4 cup dairy sour cream
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1 teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed
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2 English muffins, split and toasted
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Thin slices English cucumber
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Salt
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Fresh dill sprigs (optional)
Directions
1.
In a small bowl, stir together sour cream and 1 teaspoon dill. If desired, cut 2-1/2-inch rounds from the English muffin halves. Spread the sour cream mixture on the cut side of the toasted English muffin halves. Place cucumber slices on 2 of the English muffin halves. Sprinkle cucumbers lightly with salt. Top with remaining English muffin halves, spread side down. Slice in half to serve. (Or, for open-faced sandwiches, arrange cucumber slices over each English muffin half. If you like, garnish with additional fresh dill.) Makes 4 sandwiches.
Nutrition information
Calories 90, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 5 mg, Sodium 167 mg, Carbohydrate 13 g, Total Sugar 0 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 6%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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