The recipe I want to share this week is a recipe I got on the Tasty Kitchen website.

One of my husband’s customers gave us a bag full of cucumbers. We love cucumbers. We usually eat them as a snack dunked in ranch dressing or I slice some for dinner and drench them in Light Italian Dressing. But lately I had been craving a good Cucumber Sandwich.

While browsing Tasty Kitchen I “ran into” Angie of the Arthur Clan! Angie is an amazing photographer AND one of the co-founders of i?Faces! Now, Angie claims to be a “non-cook” but what do I find in HER RECIPE BOX? Cucumber Sandwiches!! YES! SCORE one for ME!

I changed up Angie’s recipe just a bit to accommodate what I had on hand… here you go!

Cucumber Sandwich

Cucumber Sandwich

Yield: 4 servings
Prep Time: 5 minutes
Total Time: 5 minutes


  • 1-2 fresh cucumber- sliced
  • 8 ounces low fat whipped cream cheese
  • 3/4 of a packet of Hidden Valley Ranch Dressing mix
  • 1/4 teaspoon Dill Weed
  • Salt & Pepper
  • 8 slices of multi-grain bread


  1. Mix dry dressing packet and dill weed into the cream cheese container. Mix until well blended.
  2. Spread a thick layer of seasoned cream cheese onto one slice of bread. Top with several slices of cucumber.
  3. Salt and Pepper to taste.
  4. Place another slice of bread on top and ENJOY!!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 416Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 59mgSodium: 576mgCarbohydrates: 34gFiber: 5gSugar: 8gProtein: 13g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

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