Dilled Cream Cheese Garden Sandwiches

The cream cheese/yogurt spread, enhanced with pecans and dill, doubles as a dip for crackers, pita triangles or raw vegetables. MORE + LESS -

oz. cream cheese, softened

tablespoons plain yogurt

1/4

cup chopped pecans

tablespoons chopped fresh dill or 2 teaspoons dried dill weed

1/4

teaspoon pepper

1/8

teaspoon salt

slices whole grain bread

cup loosely packed fresh spinach leaves

oz. thinly sliced Cheddar cheese

cup thinly sliced cucumber

tomato, thinly sliced

cup alfalfa sprouts

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1

In small bowl, combine cream cheese and yogurt; blend until smooth. Stir in pecans, dill, pepper and salt.
2

Spread about 1 1/2 tablespoons mixture on each slice of bread. Top 4 slices of bread with spinach, cheese, cucumber, tomato and alfalfa sprouts. Cover with remaining slices of bread.