#Cucumber dill bites are a great appetizer and travel well for picnics and boating occasions. They also look lovely served as a teatime delicacy on a tiered glass tray. There’s something about summer that fires up my kitchen creativity.# In a small bowl and using electric mixer at medium speed, combine cream cheese, sour cream, horseradish, dill, chves, salt and pepper until creamy. Refrigerate for 24 hours.

Before serving, allow the cream cheese mixture to soften at room temperature for about 30 minutes for easy spreading.

Slice cucumbers and lay them on a doubled piece of paper towell to drain for a few minutes. Towel dry both sides of the cucumber siles.

Spread horseradish mixture onto each cucumber slice with a small spoon or you may pipe it on with a pastry bag. Top with a fresh dil sprig. Makes 12-14 rounds.

For variation: add smoked sliced salmon in small pieces on the cucumber slices, before you add the horseradish cream.