1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed
1 loaf (1 pound) white or rye bread
2 medium cucumbers, scored and thinly sliced
Diced pimientos and additional dill weed
In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours.
Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill