Cucumber Cream Cheese Sandwich

1 (8oz) pkg. Cream Cheese
2-3 Tbsp Mayonnaise
1 tsp Onion Powder
1 tsp Dill Weed
pinch of Seasoning Salt
2 cucumbers
8 slices Bread
Slice the cucumber in thin slices and set to the side. In a medium size bowl blend the cream cheese, mayonnaise, onion powder, seasoning salt and dill weed until smooth. Spread the cream cheese mixture on one side of each slice of bread. Overlap cucumber on cream cheese spread. Place the second piece of bread on the top, cut and serve.

Creamy Dill Red Potato Salad
1 cup Mayonnaise
1 cup Buttermilk
4 tsp Dried Dill
4 Tbsp Minced Chives
pinch of Salt
pinch of Pepper
3lbs Baby Red Potatoes (cut into bite size pieces)
Boil potatoes with skins on until tender. Drain off warm water and place potatoes in cooler for 1-2 hours. Combine first 6 ingredients in a medium size bowl and blend until smooth. Add blended cream mixture to cooled potatoes and refrigerate until time of service.

Summer Cantaloupe Relish
2 cups Cucumber
1/2 cup Red Pepper
1/2 cup Red Onion
1/4 cup Cilantro
3 cups Cantaloupe
1/4 cup Olive Oil
1/4 cup Red Wine Vinegar
1/4 cup Fresh Lime Juice
1 tsp Sugar
pinch of Salt
dash of Black Pepper

Add all ingredients to a medium size bowl and stir together. Place in refrigerator 2-4 hours and serve.
12 to 15, 1/2 cup servings