1/2 of an 8 ounce package reduced fat cream cheese
1 small carrot, very finely chopped
1 small zucchini, seeded and very finely chopped
1 small red or yellow sweet pepper, seeded and very finely chopped
2 tablespoons snipped fresh chives
salt and ground red pepper
12 slices sesame sourdough bread
2 tablespoons dairy sour cream
6 ounces thinly sliced smoked salmon
1 1/2 cups baby spinach leaves
1 large cucumber, thinly bias sliced
For vegetable spread: In a bowl, stir together cream cheese, carrot, zucchini, sweet pepper and chives. Add salt and ground red pepper to taste. Cover and chill for at least 1 hour or up to 24 hours. Spread 4 slices of the bread with dairy sour cream. Arrange salmon on top of sour cream. Add spinach leaves. Spread 4 more slices of the bread with vegetable spread; set on top of sandwich bases, spread side up. Arrange cucumber slices on spread. Top each sandwich with another slice of bread. Cut sandwiches into quarters. Makes 8 side dish servings.
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