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Dilled Cream Cheese Garden Sandwiches

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  • 10 min prep time
  • 10 min total time
  • 12 ingredients
  • 4 servings
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The cream cheese/yogurt spread, enhanced with pecans and dill, doubles as a dip for crackers, pita triangles or raw vegetables.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
430
Calories from Fat
230
% Daily Value
Total Fat
26g
40%
Saturated Fat
13g
65%
Cholesterol
60mg
20%
Sodium
600mg
25%
Total Carbohydrate
31g
10%
Dietary Fiber
5g
20%
Sugars
5g
5%
Protein
17g
17%
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
25%
25%
Calcium
30%
30%
Iron
20%
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.
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