Dilled cream cheese garden sandwiches
4 oz. cream cheese, softened
2 tablespoons plain yogurt
1/4 cup chopped pecans
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/4 teaspoon pepper
1/8 teaspoon salt
8 slices whole grain bread
1 cup loosely packed spinach leaves
4 oz. thinly sliced cheddar cheese
1 cup thinly sliced cucumber
1 tomato, thinly sliced
1 cup alfalfa sprouts
In small bowl, combine cream cheese and yogurt; blend until smooth .stir in pecans, dill, pepper and salt .spread about 11/2 tablespoons mixture on one side of each slice of bread. Top 4 slices of bread with spinach, cheese, cucumber, tomato and alfalfa sprouts; cover with remaining slices of bread .4 sandwiches
