1 package rye or pumpernickel cocktail bread (at my local stores this is found in the deli area)
1 cup or so of dill dip
sliced cucumber
dill weed (I buy the bottle of spice in the baking section)
Spread piece of bread liberally with dill dip. Top with a slice of cucumber and sprinkle with dill weed. Chill for at least 4 hours before serving so flavors intermingle.
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