Recipe by bluekrystal_2000
Fantastic late summer/early fall party snack for picnics or backyard and tailgating parties. Cool, crisp and delicious. Even kids like it.
- 1 pumpernickel cocktail bread (rye works too)
- Hidden Valley Ranch dip
- 1 (16 ounce) package light sour cream (any brand)
- 2 medium cucumbers, peeled, washed, sliced
- dried dill
Directions See How It's Made
- Combine the Hidden Valley Ranch Dips mixture and the sour cream together. Stir gently. Apply a teaspoon size mound on individual bread slices and smooth out. Lay one slice of prepared cucumber on top. Sprinkle lightly with dill and salt. Serves about 40.