Nutrition per serving may change if servings are adjusted.
½ cup light cream cheese spread, softened
½ teaspoon finely shredded lemon peel
½ teaspoon snipped fresh dill or ¼ teaspoon dried dill
1 small clove garlic, minced
8 3- ½x1- ½-inch crisp rye crackers
½ cup English cucumber cut into thin bite-size strips
½ cup coarsely shredded carrot
¼ cup radishes cut into thin bite-size strips
In a small bowl, stir together cream cheese, lemon peel, dill, and garlic. Spread evenly on crackers. Top with cucumber, carrot, and radishes.
To make ahead: Prepare cream cheese mixture as directed. Transfer to an airtight container; cover. Store in the refrigerator for up to 2 days. Up to 4 hours before assembling the crisps, cut up the vegetables.