Lemon Dill Cucumber Sandwiches
  • 6 ounces Neufchâtel cream cheese, softened
  • 2 tablespoons Greek yogurt 
  • Zest of 1⁄2 lemon plus the juice of 1⁄2 lemon 
  • 1⁄2 teaspoon vinegar
  • 1⁄2 teaspoon sugar
  • 1–2 tablespoons dill 
  • Salt and pepper to taste 
  • 1 loaf of your favorite bread 
  • 1 cucumber, peeled and sliced 
  1. In a bowl, add the cream cheese, yogurt, lemon zest, vinegar, sugar, juice, and dill. Mix with a wooden spoon until smooth and season to taste. Cut the bread in half or into quarters depending on size you want. Spread the mixture on each half or quarter of the bread and 2–3 cucumber slices on top of one piece. Close the lid and repeat with remaining mixture.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/seeking-the-truth-in-mollie-cox-bryans-goodnight-moo/