1 large cucumber sliced thin (you'll need 16-20 slices for this recipe)
dried dill
Directions:
With a rolling pin, roll over each slice of bread so that it's about a quarter inch thick.
Cut off the crust with a knife or pizza cutter. Your bread will now look like a large square. Cut each slice in half length-wise, and then again width-wise. You should now have 4 small bread squares for each slice of bread (16-20 squares total).
Your cream cheese needs to be slightly warmer than room temperature, so if it's not, place it in a microwaveable bowl and microwave for 30-45 seconds.
Mix the ranch dressing into the cream cheese.
Spread the cream cheese mixture onto each small bread square.
Place a cucumber slice on top of each bread square.
Sprinkle each cucumber sandwich with just a tiny pinch of dill.
Refrigerate until cream cheese is set. Serve cool.