Units Scale

16 oz. cream cheese, softened and at room temperature
3 tbsp. Mayonnaise – TFD endorses Duke’s
Heaping 1/2 cup Mt. Olive Simply Relish Deli Style dill pickle relish
2/3 cup Marinated Cucumbers (recipe follows), chopped and drained, plus more for garnish
2 scallions, thinly sliced
4 large fresh spinach leaves, stems removed, roughly chopped
1 small stem fresh tarragon
1 green garlic, white part only, roughly chopped
1 tsp. chopped dill, plus more for garnish
Kosher salt and black pepper, to taste
Thinly-sliced soft white or brown bread, crusts cut off, for serving
Finely-chopped soft bacon
***
MARINATED CUCUMBERS
4 medium Kirby cucumbers
2 tbsp. + 1 tsp. granulated sugar
1 tbsp. Kosher salt
2 1/2 tsp. Wasabi powder
1 tbsp. Urfa Biber pepper flakes (strongly preferred) or red pepper flakes
2 tsp. freshly-ground dill seed

For the Marinated Cucumbers: Thinly slice cucumbers and place in a medium mixing bowl. Combine sugar, pepper flakes, wasabi, salt and dill seed then sprinkle mixture over cucumber slices. Let sit in the refrigerator for 30 minutes to 1 hour, then drain.
For the spread – combine all other ingredients in a blender or food processor. Combine until smooth.
Spread onto bread rounds or triangles with the crusts cut off and garnish with a marinated cuke slice and some crumbed soft bacon.