Dilled cream cheese garden sandwiches  

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