The Covered Dish - Vegetable/Herb Spread

Our trip to Nashville to enjoy the Grand Ole Opry was wonderful. We had a couple of nice meals out, but we also enjoyed these cucumber sandwiches on the way down. I thought Ervin, my spouse, might say no thank you, but he truly enjoyed them! Even though I was eating bread with the spread and the cucumbers it felt like a healthy meal. I know one thing the day we left it was around 98 degrees and this certainly tasted refreshing.

I had such a great time I’m planning on going back for another concert that is 100 percent Vince Gill. The hotel location couldn’t have been more perfect, and we took time to rest and enjoy. That in itself made for a good trip.

Let’s chat cucumbers for just a bit. The only cucumber I can eat without repercussions is the English cucumber, the ones packaged in saran. Sometimes I can also eat the small cukes that come in the sealed bags, these are about pickling size. The unpleasant burping that comes with a regular cucumber just doesn’t work for me. Not to mention in the grocery store the cucumbers are ‘way’ to big!

Cucumber sandwiches in the past were served at luncheons and teas with the crust removed, cut into small pieces. There’s only been one cucumber sandwich from my past that’s ever held much worth. This time I think I’ve hit upon a keeper, a sandwich that will be more utilitarian.

The best bread for this sandwich would be a marble, rye or pumpernickel bread. Mine was marble, and it was very fresh and soft. The cucumber was an English cuke. You can easily make 4 sandwiches from 1 large English. Now this is the place where I have to come clean. The first time I made this sandwich I used the vegetable cream cheese, from the grocery store. You may need to set it out to soften before spreading. I was generous with the spread, then I layered on the cukes and the skins were left on. Before I put the top slice down, which also had spread on it, I put a light sprinkling of salt. I don’t recommend putting salt on too early as it will make the cucumbers weep. What would be good to sprinkle on the cucumbers is a bit of dill. The sandwich will cut in half nicely, since we were traveling, I did not cut ours. I wouldn’t be a very good cook if I wasn’t ready to present you with my homemade vegetable cream cheese. I have to be honest I cannot remember if I wrote this recipe or my assistant, Bonnie, wrote the recipe!

As usual there is plenty of ability to switch the ingredients around, for example I would omit the cucumber in the spread. You will notice there is not additional salt in the spread. We never felt a need for it, but you may. The spread will work nicely on crackers, celery or as a dip if adapted slightly.

While we were enjoying our sandwiches, we discussed other things that might be nice to add. Thinly sliced tomatoes would be a good addition, but not if you are driving. Greens and herbs could also be considered. You don’t need any cheese because that’s the spread. OH, what about a grilled cheese with American plus the vegetable spread?

I hope you’ll give this recipe a go because it will truly surprise you, especially during the hot summer months. Simply yours, The Covered Dish.

Vegetable/Herb Spread

2 (8 oz.) pkgs. cream cheese, softened

4 tablespoons mayonnaise

1/4 cup sour cream

1 tablespoon lime juice

1/4 cup minced green onion

1/3 cup grated/shredded carrots, chopped fine

1/4 cup minced red pepper

1/4 cup minced cucumber, skin on, seeds removed

1/4 cup minced celery

2 tablespoons fresh minced parsley

1 teaspoon garlic powder

1 teaspoon ground white pepper

1 teaspoon dried basil leaves

1 teaspoon cumin

1/4 teaspoon cayenne pepper

All vegetables were measured after they were finely minced.

Soften cream cheese, stir in mayonnaise, sour cream and lime juice.

Prepare all vegetables and spices and turn them into the cream cheese mixture. If at all possible, leave the spread set overnight, allowing vegetables and spices to permeate the spread.

Recipe may easily be cut in half. Goes well with specialty breads, crackers or vegetables. With the vegetables I would use a bit less cream cheese and more