Cucumber Canapes

Prep Time

minutes

Cook Time

N/A

Yields

4 servings

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Ingredients

  • 16 mini brown or pumpernickel bread slices
  • 1/2 cup Oikos Cucumber Dill Dip
  • 8 oz. sliced smoked cured salmon
  • 3 Tbsp. minced red onion

Directions

  1. For Each Canapé: Layout bread slices on a clean, flat, dry surface. Spread the surface of each bread slice with 1 1/2 tsp. Oikos Cucumber Dill Dip and top with 1/2 oz. salmon slice. Dollop top of each with 1/2 tsp. more Oikos Cucumber Dill Dip and sprinkle top with 1/2 tsp. minced onion. Repeat for all canapés. Cover and refrigerate until ready to serve. Bring to room temperature at least 1 hour before serving.