Cucumber and Dill-Sour Cream on English Muffin | Midwest Living

Cucumber and Dill-Sour Cream on English Muffin

Cucumber and Dill-Sour Cream on English Muffin

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  • Makes: 4 servings
  • Yield: 4 sandwiches
  • Start to Finish 10 mins

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These cool and creamy cucumber sandwiches can be made in just 10 minutes. Enjoy them as a snack or serve as appetizers.


  • 1/4 cup dairy sour cream
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed
  • 2 English muffins, split and toasted
  • Thin slices English cucumber
  • Salt
  • Fresh dill sprigs (optional)


  1. In a small bowl, stir together sour cream and 1 teaspoon dill. If desired, cut 2-1/2-inch rounds from the English muffin halves. Spread the sour cream mixture on the cut side of the toasted English muffin halves. Place cucumber slices on 2 of the English muffin halves. Sprinkle cucumbers lightly with salt. Top with remaining English muffin halves, spread side down. Slice in half to serve. (Or, for open-faced sandwiches, arrange cucumber slices over each English muffin half. If you like, garnish with additional fresh dill.) Makes 4 sandwiches.

Nutrition Facts

(Cucumber and Dill-Sour Cream on English Muffin)

Servings Per Recipe 4, cal. (kcal) 90, pro. (g) 3, vit. A (IU) 97, carb. (g) 13, vit. C (mg) 1, Thiamin (mg) 0, Fat, total (g) 3, chol. (mg) 5, Riboflavin (mg) 0, Niacin (mg) 1, sat. fat (g) 2, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, fiber (g) 1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 167, Potassium (mg) 63, calcium (mg) 61, iron (mg) 1

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