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Dilled Cream Cheese Garden Sandwiches

The cream cheese/yogurt spread, enhanced with pecans and dill, doubles as a dip for crackers, pita triangles or raw vegetables.

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  • prep time 10 min
  • total time 10 min
  • ingredients 12
  • servings 4
 

Ingredients

4
oz. cream cheese, softened
2
tablespoons plain yogurt
1/4
cup chopped pecans
2
tablespoons chopped fresh dill or 2 teaspoons dried dill weed
1/4
teaspoon pepper
1/8
teaspoon salt
8
slices whole grain bread
1
cup loosely packed fresh spinach leaves
4
oz. thinly sliced Cheddar cheese
1
cup thinly sliced cucumber
1
tomato, thinly sliced
1
cup alfalfa sprouts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine cream cheese and yogurt; blend until smooth. Stir in pecans, dill, pepper and salt.
  • 2 Spread about 1 1/2 tablespoons mixture on each slice of bread. Top 4 slices of bread with spinach, cheese, cucumber, tomato and alfalfa sprouts. Cover with remaining slices of bread.
  • 1 In small bowl, combine cream cheese and yogurt; blend until smooth. Stir in pecans, dill, pepper and salt.
  • 2 Spread about 1 1/2 tablespoons mixture on each slice of bread. Top 4 slices of bread with spinach, cheese, cucumber, tomato and alfalfa sprouts. Cover with remaining slices of bread.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
430
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
13g,
13%
),
Cholesterol
60mg
60%;
Sodium
600mg
600%;
Total Carbohydrate
31g
31%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
25%;
Calcium
30%;
Iron
20%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1/2 Vegetable; 1 1/2 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.