Halloween Snack: Scream Cheese Sandwiches

Ingredients

• 1 large cucumber
• 16 ounces light cream cheese, softened (2 packages)
• 2 tablespoons grated onion
• 1/4 teaspoon salt
• 1 tablespoon mayonnaise
• 1 tablespoon fresh dill
• 30 slices dark bread (like pumpernickel or whole wheat)
• gingerbread man cookie cutter
• piping bag and fine tip

Yield: 15 sandwiches

Instructions

1: Peel the cucumber and cut into 4 pieces lengthwise. Scrape away any seeds (Image 1).

2: Discard seeds and peel. Grate the cucumber using the small holes of a grater (Image 2).

3: Place the grated cucumber in a bowl lined with a cheesecloth or thin tea towel. Gather the edges of the cheesecloth or towel and squeeze to expel as much of the liquid from the cucumber pulp as possible (Image 3). Discard the liquid and set the cucumber pulp aside.

4: Finely chop the dill. Grate 2 tablespoons of onion with the small holes of the grater.

5: Add the dill, onion, cucumber pulp, 8 ounces of softened cream cheese (reserve the other cream cheese for the top of the sandwiches), mayonnaise and salt to a food processor and blend until smooth.

6: Spread mixture onto the center of a slice of bread in an area large enough to fit your cookie cutter. Top with another slice of bread.

7: Place the sandwiches on a baking sheet and cover with plastic wrap. Refrigerate for at least 1 hour to allow the filling to become firm.

8: Remove the sandwiches from the refrigerator and cut out the shape with the gingerbread man cookie cutter.

9: Warm the remaining cream cheese in a small sauce pan or microwave to soften it enough to pipe. Place the cream cheese in a piping bag fit with a fine tip.

10: Begin making the skeletons on top of the sandwiches from the top down starting with the skull, leaving holes for the eyes and a few teeth (Image 1).

11: Next add the spine and arms (Image 2).

12: Finally, add ribs and hip bones, ending with the legs and feet (Image 3).

13: Place finished sandwiches on a baking sheet (Image 1), cover in plastic wrap and chill long enough for the cream cheese to become firm before serving (Image 2).