Cucumber Canapes

In a food processor or blender, combine the mayonnaise, softened cream cheese, grated onion, minced chives, cider vinegar, Worcestershire sauce, minced garlic, paprika, curry powder, dried oregano, thyme, basil, parsley flakes and dill weed. Cover and process until smooth and thoroughly blended, stopping occasionally to scrape down the sides if necessary. Transfer the processed spread to a bowl, cover it tightly and refrigerate for 24 hours.

Using a 2-1/2-inch biscuit cutter, cut circles from the slices of white or rye bread. Arrange the bread rounds on a serving platter.

Spread a layer of the chilled mayonnaise mixture over each bread round. Place a cucumber slice on top. Finish each canape with a sprinkle of diced pimientos and a small pinch of additional dill weed. Editor's Tip: It's best to serve these canapes immediately. If you need to make them in advance, cover lightly and keep refrigerated until ready to serve.