Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4-cup ring mold; set aside.
Peel, seed and coarsely chop remaining cucumbers. With food processor or electric mixer, combine cream cheese, 1 cup chopped cucumber, sour cream, dill, lemon juice and vegetable recipe soup mix until smooth. Stir in remaining chopped cucumber.
Turn into preparted mold; chill until firm, at least 3 hours.
To serve, unmold onto serving platter and fill center, if desired, with cherry tomatoes and leaf lettuce. Serve with assorted crackers.
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Cool and Cream Cucumber Spread (cont.)