I love serving springtime food! These two spreads can be spread thin and made into finger sandwiches for a party…. but they are equally as delicious spread thick and topped with veggies for your lunch.
I like to keep my chicken salad simple and then top it with spinach and tomatoes, or thinly sliced apples for some crunch. I prefer the fresh taste that sour cream and ranch give this recipe, and skipping on the mayo saves a few calories too! This recipe is great scooped up on crackers too for an afternoon snack.
2 cups chicken, cooked and shredded
3/4 cup sour cream
1 package ranch dressing mix
What to do: Mix together and refrigerate until ready to serve. Chill until ready to use.
Most Southern cooks will have their own version of this sandwich spread. Cucumbers are so clean and refreshing and like the chicken salad, I like to keep it simple so that the cucumber flavor can shine through! Forget your healthy instincts when making this sandwich, I’m a believer that cucumber sandwiches must be served on white bread.
2 large cucumbers, peeled and cored to remove seeds
1/2 onion chopped
8 ounce package cream cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dill
What to do: Place cucumber, onion and cream cheese into a food processor and mix. Stir in seasonings. Chill until ready to use.