Ingredients:

  • 4 oz light cream cheese, softened
  • 1/4 cup plain non-fat Greek yogurt
  • 1 tbsp dry ranch seasoning powder
  • 2 tbsp fresh dill, finely chopped
  • 1/2 tsp lemon juice
  • 1 large English cucumber, thinly sliced
  • 1 loaf whole-grain bread (approx. 12-14 slices)
  • salt to taste
  • black pepper to taste

Instructions:

  1. In a medium mixing bowl, beat the softened light cream cheese and Greek yogurt until the texture is velvety and smooth.
  2. Fold in the ranch seasoning, chopped dill, and lemon juice. Stir until the green herbs are evenly distributed and the mixture is fluffy.
  3. Slice the English cucumber into rounds approximately 1/8 inch (3mm) thick.
  4. Arrange the slices on a layer of paper towels and lightly sprinkle with salt. Let them sit for 5 minutes, then pat the tops firmly with more paper towels to remove all surface moisture.
  5. Lay out the bread slices. Using an offset spatula, apply a generous, even layer of the ranch dill spread to the bread, ensuring the spread reaches the very edges to create a moisture barrier.
  6. Layer the dried cucumber rounds in an overlapping pattern over the spread.
  7. Top with a second slice of bread.
  8. Use a serrated knife to trim the crusts and cut the sandwiches into finger-sized pieces.
  9. Chill the assembled sandwiches for 30 minutes before serving to set the structure.