This Cucumber Dill Canapé recipe is tried and true, as I've made it at least 100 times! Light, fresh and incredibly flavorful, this bite was the most popular hors d'oeuvre on my catering menu.
I made these adorable and delicious cucumber canapés for the very first party I ever catered, and when I had my catering business, they were on almost every menu of every party I catered thereafter.
They're always a crowd pleaser! They're light, refreshing, pretty, and packed with flavor -- and all in one bite!
If you follow my step-by-step instructions, this Cucumber Dill Canapé recipe is easy to make. You can easily break down the steps so party day is relaxing! This way it's fun and easy -- and so worth the effort!
Everyone loves them! Really, everyone!
What exactly is a canapé?
- A canapé is described as a small piece of bread or pastry with a savory topping.
- There are usually three components: the base (bread), and spread (for flavor and to protect the base), and a main ingredient on top.
- They are typically bite-sized, and are commonly served with drinks at a cocktail party or formal party.
The Key Ingredients
- cucumbers - Ideally you should use Hot House (sometimes called English or Japanese) cucumbers since they have fewer seeds. Just be sure they are wide enough in diameter. (See instructions below.)
- fresh dill - Look for dark green perky bunches of dill. Keep in mind, you will want tiny sprigs for the garnish. Some dill leaves are larger than others, and for the spread, any size is great.
- cream cheese - For this recipe, use cream cheese blocks, not whipped and in a tub. The consistency of the dill spread is much better this way.
- unsalted butter - There's not too much butter in the dill spread, just enough to give it its silky texture.
- lemon juice - Fresh lemons are always best, and if you have a Meyer lemon, even better! They are a touch less tart and a touch sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy.
- Dijon Mustard - This adds a delicious depth to the flavor of the spread. I don't recommend using yellow mustard, as the overall flavor won't be as good.
- Cayenne pepper - The cayenne in this recipe doesn't make it spicy, rather it adds the perfect tiny kick to it.
- sliced sandwich bread - I use a very simple white sandwich bread for these cucumber canapés. It's really a vehicle to hold all of the other ingredients. I do not recommend using anything thicker than sliced sandwich bread.
How to Make Cucumber Dill Canapés
- Slice each cucumber into approximately 18 slices -- about ¼ to ½ inches wide -- and place them flat on a cutting surface. Use a 1¾ inch round cutter to cut the skin off each cucumber slice.
- Then use a 1 inch round cutter to cut a hole in the middle of each slice to remove the seeds and create a space for the dill mixture later.
- Wrap the prepared cucumbers in plastic wrap and refrigerate them until you are ready to assemble the canapés. Cover a baking sheet with parchment paper and set aside. Remove 4 sprigs of dill and set them aside in the refrigerator for the garnish.
- To make the dill spread, use a food processor to blend the cheese with the butter, mustard, lemon juice, and the remaining dill. Blend until the dill is very finely chopped and the mixture is very smooth. Season generously to taste with salt and cayenne pepper. Blend the mixture one last time to be sure all of the ingredients are incorporated.
- Use a small, off-set spatula to spread a thin, even layer of the dill spread onto one surface of each slice of bread. Place the remaining dill spread in a zip-lock bag and cut a tiny bit off of one of its bottom corners. Set aside, keeping the bag at room temperature.
- Using the same 1¾ inch round cutter that you used for the cucumbers, cut about 4 rounds out of each slice of dill-spread-covered bread, placing them on the parchment-covered baking sheet. You might need to gently press the center of each round with your finger to release it from the cutter.
- Place one cucumber slice on each round of bread. Then use the zip-lock bag with the remaining dill spread to fill each hole in the cucumber slices. To smooth the top, use a bit of water on your fingertip.
- For the garnish, use the dill you set aside -- break off tiny sprigs and add them to the center of each canapé. Keep chilled until ready to serve.
Making Them Ahead
- Up to 3 days ahead: Make the dill spread. Store it in the refrigerator in an airtight container.
- The night before: Prepare the cucumber slices. Store them in the refrigerator, stacked in their original shape, wrapped in plastic.
- Up to 8 hours ahead: Assemble and refrigerate. Don't place plastic wrap directly on their surface. Rather, place a second, same-sized sheet pan, upside down on top. Use masking tape along the edges to hold them together. You can also store them without being covered, but only do so if it's 2 to 4 hours ahead, so they don't pick up other flavors in the refrigerator or dry out.
Important Recipe Equipment!
- These round cutters that you can get here, are a must for this recipe, and they are one of those kitchen items I couldn't live without. You might be thinking you live just fine without round cutters. 😉 And I'm sure you do! However, if you want to make these fabulous cucumber hors d'oeuvres that everyone will fall in love with, then . . . you won't be able to live without them either.
- For the best results, you should use a food processor to make the dill cream cheese spread. If you don't have one, blend everything together at room temperature in a mixing bowl with a spoon, finely chopping the dill before you add it. If you do this, it's very important that both the butter and cream cheese are very soft!
Serving Suggestions
- I love making these when I'm bringing something to a cocktail party, and they're ideal for almost every holiday party.
- If you're having a cocktail party with a bunch of small bites, cucumber hors d'oeuvres always pair really well with Wasabi-Glazed Ahi Tuna Bites and Chicken Dumplings with Fresh Ginger.
- Make sandwiches! you can simply slice cucumbers and put them into a sandwich with this spread recipe.
Other Must-Try Cucumber Recipes
- Spicy Pickled Cucumbers
- Cucumber Salsa with Watermelon
- Chilled Cucumber Basil Soup
- Cucumber Tomato and Lemon Salad
More Party Hors D'Oeuvres
You want these at your next party! Whether you're throwing a big cocktail party, or a small dinner party for four, Cucumber Dill Canapés are the perfect way to start the meal.
I hope you enjoy the Cucumber Dill Canapés -- the process of making them and eating them.
Cucumber-Dill Canapé Recipe
Equipment
Ingredients
- 2 English cucumbers (Hot House) (a bit larger than 1¾-inch diameter)
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 bunch fresh dill (about 1 ounce)
- salt and cayenne pepper to taste
- 9 slices whole grain or white sandwich bread
Instructions
- Prepare the cucumbers. To prepare the cucumbers, slice each one into approximately 18 slices -- about ¼ to ½ inches wide -- and place them flat on a cutting surface. Use a 1¾ inch round cutter to cut the skin off each cucumber slice.Then use a 1 inch round cutter to cut a hole in the middle of each slice to remove the seeds and create a space for the dill mixture later.
- Wrap the prepared cucumbers in plastic wrap and refrigerate them until you are ready to assemble the canapés. Cover a baking sheet with parchment paper and set aside. Remove 4 sprigs of dill and set them aside in the refrigerator for the garnish.
- Make dill spread. To make the dill spread, use a food processor to blend the cheese with the butter, mustard, lemon juice, and the remaining dill. Blend until the dill is very finely chopped and the mixture is very smooth. Season generously to taste with salt and cayenne pepper. Blend the mixture one last time to be sure all of the ingredients are incorporated.
Assembly
- Use a small, off-set spatula to spread a thin, even layer of the dill spread onto one surface of each slice of bread. Place the remaining dill spread in a zip-lock bag and cut a tiny bit off of one of its bottom corners. Set aside, keeping the bag at room temperature.
- Using the same 1¾ inch round cutter that you used for the cucumbers, cut about 4 rounds out of each slice of dill-spread-covered bread, placing them on the parchment-covered baking sheet. You might need to gently press the center of each round with your finger to release it from the cutter.
- Place one cucumber slice on each round of bread. Then use the zip-lock bag with the remaining dill spread to fill each hole in the cucumber slices. To smooth the top, use a bit of water on your fingertip. For the garnish, use the dill you set aside -- break off tiny sprigs and add them to the center of each canapé. Keep chilled until ready to serve.
NOTES
NUTRITION
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Gisele
Had a few of these at the FBLA meeting last weekend. They were excellent.
valentina
Thanks, Gisele! 🙂 Great to see you.
Mary Kay
Why not peel the entire cuke before slicing in this recipe?
Valentina
Hi Mary Kay, Thanks for writing in. Peeling the cucumbers first seems the most intuitive, but using the same-sized round cutter for the bread base and to "peel" the cucumber slices, is what ultimately give them their uniform pretty appearance. You can of course try the other way to see what you think. It'll still taste delicious in the end, which is most important. Happy Thanksgiving and thanks for checking out my recipes and site. 😀 ~Valentina
amee
These look soooooooo yummy!!!!! I love it. And i LOOOOOOOVE your cookie cutters!
valentina
thank you Amee! 🙂 I use these cutters all the time!
Quyen - Kitchen Runway
Valentina - not only are these beautiful - they taste amazing. Light, fresh and satifying. No wonder they were so popular during your catering days! Love them - I even snag a couple for my husband to try. Delish!
valentina
Thanks so much Quyen! 🙂
Shef from Shef's Kitchen
Wanted to comment on these the day I saw the post on my reader. They look gorgeous! I love that they're "tea party" appropriate without even being a sandwich!
valentina
Thank you so much, Shef! Truly appreciated! 🙂
Erika {In Erika's Kitchen}
Oh yes - this is my kind of canape! Wonder if we can come up with a variation on this for Trufflepalooza IV in July? Will you help me brainstorm?
See you at Camp Blogaway in a few weeks, if not before! xoxoxoxo
valentina
I'll be brainstorming, Erika! Looking forward to seeing you soon! xo
Judy at My Well Seasoned Life
Oh my gawd these were so delicious at the party. Am spreading the word.
valentina
Thank so much, Judy! XO
Cathy | She Paused 4 Thought
I love how you cut these. Very beautiful and perfect for my next tea.
valentina
Thanks, Cathy! You would make them even prettier!
David
These look wonderful! Believe me when I say I am making them for 2 dinner parties this week! Both are small, so I bet one batch will be plenty for both, and they are especially appealing because they can be made in advance! xo, d
valentina
Thanks, David. I hope you love them and that the guests do too. I've never not had them be a hit! 🙂
Amy Katz from Veggies Save The Day
These canape are so pretty! I don't think I could have figured out how they are made without your photos and instructions. Amazing!
valentina
Thanks, Amy. So happy the instructions are helpful. 🙂 Enjoy!
Elizabeth @ SugarHero.com
These are so pretty! I adore cucumber sandwiches and I love that these are all the great flavors of those sandwiches, with a super elegant presentation!
valentina
Thank you Elizabeth! Hope you try them! 🙂
Meeta
Refreshing, easy to make and they look great too. Perfect for the holidays when the house is full of family and friends!
valentina
They are refreshing, and satisfying all at once! Thank you! 🙂
Helen @ Fuss Free Flavours
I love the flavour of dill, and imagine these tasty little bites are quite refreshing to the palate.
valentina
Thank you, Helen! 🙂
Amelie Leduc
Lovely !
What could be a good substitut for cream cheese ? I can't have dairy.
Thanks !
valentina
Hi Amelie, To keep the look the same, I would use something like Daiya cream cheese which non dairy. I haven't used it, but I think it would work well. You can omit the butter in the recipe and compensate with more of the cream cheese (the non dairy cream cheese, that is). If you didn't mind a totally different look, you could make a pesto of sorts with the dill. Let me know if you want more info on that. I hope it works out well. Thanks for checking out the recipe and happy holiday season! 🙂
Ron
Valentina, I love your well-used set of pastry cutters and your right, everyone should own a set. If your cutters could only talk! And, your Cucumber-Dill Canapé will certainly be loved over this way as we're huge lovers of cucumbers. Thanks for sharing and have a Happy New Year.
valentina
Thanks so much, Ron. I SO wish my cutters could talk. They've been through so many parties! I wish you and yours a very Happy New Year! 🙂
mimi rippee
What fun! And the cucumber middles could always become a salad.... I really love this idea. And so festive as well. Happy New Year!
valentina
Thanks so much Mimi! I LOVE the idea of a salad from the middles. We usually just snack on them, but a salad would be so pretty! Happy New Year! 🙂
David
Love this idea and might just use it for a variety of spreads - think how beautiful that would be! You are brilliant. Happy New Year!
valentina
Wishing you and Mark a very Happy 2019! Here's to many more delicious recipes and great stories. 🙂 Thanks for all of your support always. ~Valentina
Jeff the Chef
How could anyone not love these bites? They look so delicious.
valentina
Thank so much, Jeff! Wishing you a very Happy New Year! 🙂
Sue
The pictures are beautiful. In Quebec our English cucumbers are very thin. Can I substitute with a regular cucumber?
Thank you !
valentina
Hi Sue, yes you absolutely can. They tend to have more seeds, but they'll still be wonderful. Enjoy and thanks for trying my recipe. 🙂
Christina | Christina's Cucina
Ooooh, the perfect tea sandwich! I absolutely love this idea, Valentina! They are just lovely. I also like the different options to vary the flavors. Must do this for my next tea party!
valentina
Why thank you! They are my favorite "one-bite" hors d'oeuvre, and perfect for tea parties!
Jeff the Chef
What a fantastic hors d'Oeuvre! I love how elegant it looks, but how easily it can be produced. I have a set of pastry cutters just waiting to be put to use in this way!
Donna Orourke
If you refrigerate the spread before putting it on the bread, won’t it be too hard? Do you let it get to room temperature first?
Thanks
Donna O’Rourke
valentina
Hi Donna. Yes! Let it sit to room temperature before spreading. And thank you for bringing this up -- I'll edit that into the recipe. Hope you love it! 🙂 ~Valentina
Leah
Love this one! If you're in a hurry, and need a shortcut, I've used dill dip. Worked like a charm.
Valentina
Great tip, Leah. Thanks for sharing, and for trying the recipe. Happy you loved it! 🙂 ~Valentina