In a mixing bowl, combine 8 ounces of whipped cream cheese with ¼ cup of sour cream (or mayonnaise) and 1 tablespoon of freshly chopped dill. Mix together until smooth and creamy.

Take 6 slices of sandwich bread and lay them flat. Spread a generous amount of the creamy dill mixture evenly on one side of each slice.

Using a sharp knife or mandolin, slice 1 English cucumber as thinly as possible—aim for 1/8 inch thick slices. Arrange the cucumber slices on half of the bread slices.

Take the remaining bread slices (spread side down) and place them on top of the assembled cucumber layers. Press down softly to secure.

Using a serrated knife, carefully trim off the crusts of each sandwich to create neat edges.

Cut each sandwich into small triangles or rectangles. Arrange the sandwiches on a platter.

Garnish with additional sprigs of dill or thin slices of cucumber. Serve immediately or refrigerate for up to 15 minutes.