Friday, April 12, 2013

Bacon Dill Tea Sandwiches

8 oz. Cream Cheese (softened)
1/3 c mayonnaise
5 slices bacon (finely chopped)
1 tbls green onion (chopped)
1 tsp dill weed
1/8 tsp pepper
1 c. toasted slivered almonds

Mix ingredients until well combined.  Spread half of the bread with a think coat of mayo.  Spread the other bread with the cream cheese mixture.  To make each sandwich, cut off crusts, and cut into three parallel sections, or four triangles.

I made this for the 2012 tea but served openfaced on thin rye bread.

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