If you’re looking for an easy recipe for cucumber sandwiches, this is it!

Cut your cucumber sandwiches into triangles for an easy and elegant presentation, or go to town and cut them into shapes with cookie cutters. Grab your flower cookie cutter and make them super cute, Megan Markle (or is it Sussex?) style!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cucumber Sandwiches
• Ingredients
• Adaptations/Variations
• How to Make Cucumber Sandwiches
• Tips for Success
• More Tea-Party-Worthy Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been making cucumber cream cheese sandwiches for years, but it wasn’t until I whipped up a batch for a teacher appreciation event that I realized I should share the recipe here on Kitchen Treaty!

I’ve made them a few ways over the years – sometimes just a swipe of plain cream cheese on some bread, and some slices of cucumber. And sometimes, I jazz up the cream cheese with herbs to take them over the top. The herbs really do take these cucumber sandwiches to the next level, so that’s the recipe I’m sharing here today!

Cucumber sandwiches are such a simple, delicious, versatile sandwich – and it’s naturally vegetarian! Huzzah!

Why You’ll Love Cucumber Sandwiches

• Perfect for afternoon tea, baby or bridal showers, or poetry teatime (if you’re a homeschooling family, you know what I’m talking about!).
• Portable! Cucumber cream cheese sandwiches are super easy to prep, pack, and carry along.
• Kid-friendly. The simple ingredients – soft white bread, herby cream cheese, cool cucumbers – makes a sandwich kids will love.

Ingredients

• Bread – I like a soft white bread for cucumber sandwiches. They’re easy to cut the crusts off of and cut into shapes, and there’s just something so nice about the soft bread with the cream cheese and crisp cubes.
• Cucumber – I really like English cucumbers for my cucumber tea sandwiches. The peel is very thin, so it can stay on, and they’re nice, crisp, and mild tasting. You can go with any cucumber, though. Persian cucumbers are small but tasty. Traditional cucumber are great, too, but I suggest peeling off their thick skin before slicing and placing them in your sandwiches.
• Garlic and herb cream cheese – Made with cream cheese, mayo, dill, chives, garlic powder, salt, and pepper.

Adaptations/Variations

• Cucumber Veggie Tea Sandwiches – Add shredded carrots, creamy avocado, roasted red bell peppers, sun-dried tomatoes … whatever combo sounds good to you at the moment! This cucumber sandwich recipe is endlessly customizable.
• Vegan/Dairy-Free Cucumber Cream Cheese Sandwiches – For dairy-free sandwiches, swap the cream cheese for dairy-free cream cheese. If you want to go fully vegan, make sure to swap out the mayo, too, for an egg-free version like vegenaise.

Tips for Success

• Use room temp/softened cream cheese. It will be really hard to blend the cream cheese if it’s super cold/hard.
• Use an electric mixer to blend the garlic herb cream cheese. That makes it super quick and very smooth.

I hope these Cucumber Tea Sandwiches were exactly what you were looking for to enhance your afternoon tea time, add to the bridal shower table, or serve up on a pretty platter for Mother’s Day! They’re super easy, a classic for a reason – and just dang delicious, too.

More Tea-Party-Worthy Recipes

• Cucumber Cream Cheese Canapes
• Cucumber Slices with Smoky Sunflower Seed Pate
• Marinated Cheese & Olive Skewers
• London Fog Latte
• Slow-Roasted Tomato Bruschetta

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Cucumber Sandwiches Recipe

An elegant, easy sandwich that's perfect for tea time! With garlic-herb cream cheese and crisp cucumbers on soft bread – classic cucumber cream cheese sandwiches are simple, refreshing, and hit the spot.

Keyword garlic and herb cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 sandwiches

Calories 123kcal

Author Kare

Ingredients

For the garlic-herb cream cheese

• 4 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 2 teaspoons chopped fresh dill or 1 teaspoon dried
• 2 teaspoons chopped fresh chives
• 1/4 teaspoon garlic powder finely minced or grated
• 1/8 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

For the sandwiches

• 1 English cucumber sliced into 1/4-inch slices
• 1 batch garlic-herb cream cheese
• 8 slices soft white bread

Instructions

• Add the garlic-herb cream cheese ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely combined together and smooth.
• Lay out four slices of the bread. Divide the cream cheese between the four slices, spreading evenly across the bread.
• Lay the cucumber slices over the top, overlapping as needed.
• Place the second slice of bread on top. Using a large chef’s knife, cut off the crust then cut each sandwich into two triangles, then cut each triangle into two smaller triangles if desired.
• Garlic herb cream cheese can be kept in an airtight container in the fridge for up to 5 days.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 3sandwiches | Calories: 123kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 40mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg

The post Cucumber Sandwiches Recipe appeared first on Kitchen Treaty.

I’ve been making this Garlic & Herb Cream Cheese constantly lately! My selective kid really likes it (and there’s a little bit of green in there, so, bonus!) and we love it too. It livens up bagels and is so good in sandwiches.

These days, we always have a batch of this garlic cream cheese hanging out in the fridge.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Garlic & Herb Cream Cheese
• Ingredients
• Adaptations/Variations
• How to Make Garlic & Herb Cream Cheese
• Tips for Success
• More Dips & Spreads

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first whipped up this garlic and herb cream cheese when I was making some cucumber tea sandwiches to take to my kid’s school for teacher appreciation week (I also made these cheese and olive skewers that are super tasty!)

It’s PERFECT in cucumber sandwiches, for sure, but I quickly realized that garlic and herb cream cheese deserved its time in the spotlight. So I decided to share the recipe here, and also obsess over the recipe at home.

Sometimes the story behind the recipe is not very exciting. But it can still result in something tasty!

Why You’ll Love Garlic & Herb Cream Cheese

This tasty cream cheese really couldn’t be more bagel-friendly. One of its secrets is that it has a smidge of mayo in it, so it’s spreadable straight out of the fridge. Hard cream cheese be gone!

Ingredients

• Cream cheese – I use full-fat, but lite cream cheese or even vegan cream cheese will work just as well.
• Mayonnaise – Just a couple of tablespoons of mayo add flavor and make this cream cheese easy to spread. Sour cream will work if you don’t have any mayo.
• Garlic – Just a half a clove, very finely minced or grated using a Microplane, adds tons of fresh garlic flavor. If you realllllly love garlic, add the whole clove or even two! I won’t judge.
• Dill – Fresh dill is a must for this garlic herb cream cheese. You’ll find it in the produce section with the other herbs.
• Chives – I grow chives in my garden (they’re one of the easiest herbs to grow!), but you can find them at the grocery store in produce with the herbs, too. If you can’t find chives, you can finely chop up some scallions (green onions) for similar flavor.
• Salt & pepper – Just a pinch of both, then taste and add more if you’d like.

Adaptations/Variations

• Chop up some fresh jalapeños and/or add a pinch of crushed red pepper flakes to give it some heat.
• Add a touch of citrus taste with lemon zest.
• Vegan/dairy-free option: Grab a vegan cream cheese. It will work great!

How to Make Garlic & Herb Cream Cheese

Add all the ingredients to a bowl, and, using a hand-blender, mix it all together. Add more salt and pepper if you’d like, and voila! You have your own fancy garlic and herb cream cheese.

Tips for Success

• Start with soft, almost room-temp cream cheese, which will be much easier to mix.
• Use a Microplane Grater to add your fresh garlic. This helps make it super-fine so you get all the garlic taste without any chunks.

I hope you love this herby cream cheese as much as we do! It’s creamy, easy, and so full of flavor. I think your bagels (and you) will adore it!

More Dips & Spreads

• Classic Hummus
• Olive Hummus
• Homemade Almond Butter
• White Bean & Kale Pesto Dip

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Garlic & Herb Cream Cheese Recipe

This cream cheese brings all the flavor! With fresh chives, dill, and garlic, it is SO GOOD, leveling up bagels, sandwiches, and more.

Keyword garlic and herb cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 123kcal

Author Kare

Ingredients

• 8 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh dill
• 2 teaspoons chopped fresh chives
• 1/2 small garlic clove finely minced or grated
• Pinch kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

Instructions

• Add all ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely blended together.
• Transfer to an airtight container and refrigerate for up to 5 days.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 40mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg

The post Garlic & Herb Cream Cheese Recipe appeared first on Kitchen Treaty.

Honeynut squash is like a baby butternut – at barely two pounds each, you can hold them comfortably in the palm of your hand. Honeynut squash’s petite size makes it perfect for roasted squash for just one or two. And, after familiarizing myself with this this sweet and velvety squash, I knew I had to make a twice-baked version, because those half shells make for perfect individual portions.

This Twice-Baked Honeynut Squash is perfect for your Thanksgiving table (or anytime!) With sour cream and chives or scallions, it takes its cue from classic twice-baked potatoes. The tangy sour cream pairs perfectly with the ultra-creamy, mild and sweet squash. A bit of white pepper lends a hint of heat but without the black speckles. And the panko breadcrumb topping gives a satisfying buttery crunch to the whole situation.

Plus, the presentation is just cute!

Okay, so here’s where I go into annoying teaser mode. I’ve been working on a HUGE new project that I am super, duper excited about. I created this recipe awhile ago for that project, but darnit, I just can’t bring myself to wait for it to be ready before I share this recipe on Kitchen Treaty. Thanksgiving is this week, after all – and I needed to share it now. (No, it’s not a cookbook! But it is going to be awesome. A little weird. But a lot awesome.)

So back to Twice-Baked Honeynut Squash. Here’s what we’ve got:

Twice-Baked Honeynut Squash Ingredients

• Honeynut squash in all its gloriousness: Four of them! Even though you only end up with five or six half-shells once the filling cooks down.
• Sour cream: Because every twice-baked and stuffed situation needs sour cream! Feel free to sub in a vegan version if you prefer.
• Chives or chopped scallions
• Kosher salt and ground white pepper
• Panko bread crumbs: For the irresistible topping
• Olive oil (for roasting the squash) and butter (for the panko topping)

How to Make Twice-Baked Honeynut Squash

First, you roast up your honeynut squash. Then, you scoop out the squash, leaving enough around the edge of your shell so that the cooked shell holds up. Mix the squash with your sour cream, chives, salt, and pepper – so simple! – then stuff your squash shells and top with your buttery panko. Bake some more until the breadcrumbs are golden, arrange on a platter with some pretty herbs, and dive in!

Honeynut squash is still a little hard to find. I’ve seen it at my local Sprouts Market and Whole Foods. My advice is, if you see it, grab it! You never know when you see it again and trust me when I say it is worth it.

Honeynut squash is still a little hard to find. I’ve seen it at my local Sprouts Market and Whole Foods. My advice is, if you see it, grab it! You never know when you see it again and trust me when I say it is worth it.

Here’s the full, printable recipe!

More stuffed squash recipes from Kitchen Treaty

Wild Rice & Lentil Stuffed Delicata Squash

White Pizza Stuffed Zucchini Boats

Thai Peanut Spaghetti Squash Boats (with chicken or tofu)

Chili Cheese Stuffed Spaghetti Squash

White Pizza Stuffed Spaghetti Squash

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Twice-Baked Honeynut Squash

Petite honeynut squash – a smaller, sweeter, smoother knockoff of butternut – whipped smooth, served up in its own shell, and topped off with buttery panko breadcrumbs. Can't beat the flavor OR the presentation!

Course Side Dish

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 5

Calories 133kcal

Author Kare

Ingredients

• 4 each honeynut squash about 2 pounds each
• 2 tablespoons olive oil
• 1/2 + 1/8 teaspoon kosher salt divided
• 1/3 cup sour cream or vegan sour cream
• 3 tablespoons minced chives plus a few extra for garnish; can substitute minced scallions
• 1/4 teaspoon ground white pepper can substitute normal black pepper but there will be specks
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted or vegan butter

Instructions

• Preheat oven to 400 degrees Fahrenheit and set out a large rimmed baking sheet.

Half and seed your honeynut squash

• Leaving as much of the squash as possible (very important so you have enough "boat" to stuff), lay squashes on their sides and with a sharp, heavy knife, carefully trim off the stem and the bottom ends.
• Set the squash on its now-flat bottom end and cut the squash in half vertically.
• Use a spoon to scoop out the seeds. Discard seeds.

Roast honeynut squash halves

• Place squash halves cut-side-up on your baking sheet. Brush the cut sides of the honeynut squash with olive oil and sprinkle the halves with a pinch of kosher salt. Flip them over so that they are now cut-side down.
• Roast until the squash can be easily pierced with a fork but isn't too mushy, about 25 minutes.
• Remove squash from the oven and let cool until it can be handled, about 30 minutes.

Prepare the filling & topping

• Once the squash is cool enough to be handled, use a spoon to scoop out the insides of the squash, leaving about a 1/4 inch border of squash to help keep the shells sturdy. Set the shells upright to prepare for the filling.
• Add the cooked squash to a bowl along with the sour cream, chives or scallions, 1/2 teaspoon kosher salt, and white pepper. Combine well with a fork or, if you prefer a smoother filling, you can use a hand mixer. Taste and add more salt and pepper if desired. I use about 3/4 teaspoon salt in the filling but like to call for less in my recipes because tastes differ.
• Spoon the filling into the shells. You will find that you don't have enough filling to fill all the shells. I usually end up with enough for about five, use my five prettiest shells, and discard the rest.
• In a small bowl, mix the panko breadcrumbs with the melted butter and 1/8 teaspoon salt.
• Using a spoon or your clean hands, top the filled squash halves with the breadcrumb mixture.

Bake again!

• Return honeynut squash to the oven and bake for about 15 more minutes, until the filling is heated through and the breadcrumbs are golden brown.

Garnish and serve

• To serve, I like to arrange my squash on a platter with some herbs (like a few snipped sage leaves) or greens (such as arugula) tucked here and there. Garnish honeynut halves with additional chopped chives or scallions (something I forgot in my pics but recommend!)

Notes

Adapted from Martha Stewart’s Twice-Baked Butternut Squash recipe

Nutrition

Calories: 133kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 354mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.2mg

The post Twice-Baked Honeynut Squash appeared first on Kitchen Treaty.

Creamy, tangy, cheesy, addicting – four words to describe these twice-baked potatoes. Here are four more: Make extra. Trust me.

I have to admit I slipped this post just under the wire. Usually by Sunday, I’ve got the week’s posts all tidily lined up. This week, I don’t even really know why, I’ve struggled. I’ve been working on a pasta dish for awhile that I was finally ready to share, and so I made that for dinner Monday and snapped a few photos. They were horrible. I decided to whip up – and hopefully blog – these potatoes for last night’s dinner, once again trying to take a few decent pics before sitting the family down at the table to eat. Unfortunately, these photos really aren’t much better (I think I need to take my camera and lenses in for a good cleaning – surely it’s not the photographer?!)

But I am really, really excited about the recipe. It’s a keeper.

The best part is, right after thinking this up, my dad emailed asking me to bring a potato dish over on Sunday. Um, kismet, anyone?

Done and done. Meat-eaters will get their bacon, and those who prefer to go meatless will fare equally tastily.

That was a terrible sentence. It sounds like something that should only be uttered at Medieval Times. Apologies. I guess I’m just off my blog game this week.

Anyway! A little more about these wonderful little halves of heaven and then I’ll let you be.

Greek yogurt replaces the sour cream often found in twice-baked potatoes. The bonus is that the yogurt gives them way more of a delicious tang than sour cream does, at least, I think so. Fresh chives, those wonderful harbingers of spring, lend their distinct yet mild oniony flavor (and a few extra snipped over the top don’t hurt, presentation-wise). A little butter and, okay, a lot of cheese just push these bad boys over the top.

Betcha can’t eat just one. I certainly didn’t. Oh, and a little serving suggestion: we ate these as our main for dinner alongside asparagus grilled with olive oil and coarse salt. It was absolute perfection.

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Greek Yogurt and Chive Twice-Baked Potatoes with Optional Bacon

Greek yogurt replaces the sour cream often found in twice-baked potatoes for a healthier spin on this delicious classic. Meat-eaters will be happy to have bacon added to theirs, but this recipe is plenty delicious without it.

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 halves

Author Kare

Ingredients

• 6 small russet potatoes about 2 pounds
• 1 cup Greek yogurt I used full-fat for this recipe
• 1 1/3 cup shredded sharp or medium cheddar cheese divided
• 1/4 cup shredded Parmesan cheese
• 1/2 cup whole milk
• 6 tablespoons unsalted butter
• 3 tablespoons chopped fresh chives
• 1/4 teaspoon kosher salt plus additional salt to taste
• 1/4 teaspoon freshly ground black pepper plus additional pepper to taste

If adding optional bacon to 50% of the potatoes:

• 4 slices bacon cooked, drained, and roughly chopped (about 1/2 cup)

If adding optional bacon to all potatoes:

• 8 slices bacon cooked, drained, and roughly chopped (about 1 cup)

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Scrub potatoes, dry, and rub with olive oil and kosher salt. Prick them three or four times with a fork. Place directly on oven rack and bake 40 - 50 minutes until tender all the way through.
• Remove from oven and reduce heat to 350 degrees. Allow potatoes to cool for about five minutes, until relatively easy to handle. Slice in half with a sharp knife and allow to cool, cut side up, for a few more minutes.
• Using a spoon, carefully carve out the middle of the potato, leaving about 1/4 inch of potato along the sides and bottoms. This helps the potato to stay rigid.
• Carefully set potato halves hollowed side up on a roomy baking sheet.
• Place potato innards in a large bowl along with the Greek yogurt, 1 cup cheddar cheese, and Parmesan cheese.
• In a microwave-safe bowl, heat the milk and butter on medium heat just until the butter has melted. Add to the potato mixture. Using a potato masher or a fork, stir and mash until only small lumps remain. Stir in the chives, salt, and pepper. If adding bacon to the entire recipe, go ahead and stir that in now as well. If you're adding it to half of the recipe only, don't add it yet!
• Taste and add additional salt and pepper if you'd like.
• Carefully spoon potato and Greek yogurt mixture into six of the potato halves, mounding as much as you can without the filling spilling over the sides. If adding bacon to half the mixture, stir the bacon into the remaining mixture then continue filling the rest of the potatoes.
• Sprinkle the remaining 1/3 cup cheddar cheese over each potato half.
• Bake for about 20 minutes until the filling is heated through and the potatoes begin to turn golden brown.
• Garnish with additional fresh snipped chives, if desired. Serve.

The post Greek Yogurt and Chive Twice-Baked Potatoes with Optional Bacon appeared first on Kitchen Treaty.

I love, too, that it’s a very budget-friendly meal, and it comes together quickly – ideal for those busy weeknights.

It’s a soup that makes everyone in your house happy, too. Just ladle it into bowls and bring it to a table set with assorted toppings so everyone can load up their very own bowl of Baked Potato Soup. Snipped chives, cheddar cheese, a pat of butter, bacon for my resident carnivore … yum.

More Potato Soup Recipes

• Creamy Vegetarian Potato Soup – super easy with a short list of ingredients. Frugal and SO GOOD!
• We love this Potato-Kale Soup with fennel seed and sausage for the meat-eaters’ portions.

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Baked Potato Soup (with optional bacon)

Potatoes, onions and celery bubble to perfection and then a splash of milk and a dollop of sour cream bring it to perfect baked potato goodness. Serve with assorted toppings like chives, cheddar cheese, and bacon so everyone can happily load their own.

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 -5 servings

Author Kare

Ingredients

• 5 cups diced potatoes about five medium
• 1 1/2 cups diced onion
• 1/2 cup diced celery
• 3 cups water
• 3/4 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1 teaspoon salt
• Ground black pepper
• Assorted toppings such as cheddar cheese butter, green onions, chives, and/or bacon

Instructions

• In a large saucepan over medium heat, add the potatoes, onion, celery and water. Bring to a boil then lower the heat and keep it at a simmer. Simmer uncovered 20 – 30 minutes, until the potatoes mash easily.
• Carefully press a potato masher through the soup until most of the potatoes are broken up.
• Add the sour cream, milk, butter, salt, and black pepper. Return the soup to a simmer and cook for about five minutes. Taste and add additional salt and pepper if needed.
• Serve with cheddar cheese, butter, green onions, chives, bacon, and any other favorite baked potato toppings.

The post Loaded Baked Potato Soup appeared first on Kitchen Treaty.