Slice your cucumber thinly but not paper thin. If you are using onions and chives, slice them thinly and them to a bowl with the cucumbers.

In a bowl, add your rice wine vinegar, celery seed, celery salt, dill, and buttermilk powder and whisk until well combined. Add this to the cucumbers and optional onions. Toss well to coat and let this hang out in the fridge for one hour or up to 4 hours.

When ready to assemble the sandwiches, drain the liquid from the cucumbers and reserve this liquid. Keep your cucumbers (and potential onions) cold until ready to serve.

Soften your cream cheese and add it to a bowl and beat it on high with a hand mixer or stand mixer, whip until light and fluffy.

Lower the speed and slowly add some of the cucumber juice liquid to the cream cheese mixture. You will have to eye ball this and make sure it is incorporated into the the cream cheese without making it liquid or watery. You want this still spreadable texture. So just add a little at a time and whip. I usually do not end up using all the liquid. I save it for a light salad dressing.

If you are using the party bread, or the alternative, spread the cream cheese on each slice, I like to use a decent amount to make it look nice.

Top each square with a marinated cucumber and or the chives and onions and then a sprinkle of dill.

Serve immediately with the Spinach Dip on the side to top the cucumber sandwiches if preferred.

Thaw and drain your spinach very well. I use a mesh colander.

In a bowl, add the mayo and add the pickle juice, buttermilk powder, and lemon pepper. Mix well.

Add the Knorr packet to the sour cream and mix well to combine.

Combine the sour cream and mayo mixture then add the carrots, water chestnuts and green onions. *make sure your carrots are very finely minced, you can also grate them.

Fold in your spinach. Mix this well and let this hang out in the fridge overnight if possible, but it can also be served right away in a pinch.