Cucumber Canapes - cooking recipe

Ingredients

1 loaf rye cocktail bread (aka party bread)
1 (12 ounce) container cream cheese, pre-whipped (I use Breakstones Temp Tee)
1 (2/3 ounce) envelope Good Seasonings Italian salad dressing mix
2 cucumbers (peeled and sliced thin-1/8-inch to 1/4-inch)
dill weed

Preparation

Mix together whipped cream cheese and Good Seasons Italian Dressing mix until well blended.
Spread mixture onto each piece of cocktail rye bread. (adjust the amount of mixture you spread on to your liking. I like the flavor of the mixture so I do put it on a little thicker).
Then add cucumber slice to the top of each bread. (make sure the cucumber is a bit dry so it won't drip through and moisten the bread).
Sprinkle dill on top of each cucumber. (It's fine without dill if you don't like the flavor).
Refrigerate for at least 1 hour before serving.
Note:
If making ahead, wait to put the cucumbers on. If they set on the bread overnight, it could possibly make the bread a little soggy).