Score the sides of the cucumbers and slice into 1/4 inch rounds. Trim crusts from bread and spread slices with softened cream cheese. Cut each slice into 4 square pieces. Top with a cucumber slice. Add dollop of Dill Dip and sprinkle with Schilling Salad Supreme for color.
Note: May be made the night before — add all but dip and Salad Supreme and cover with plastic wrap.