Cool and Cream Cucumber Spread

I have not tried this recipe personally but I pulled it out of a cookbook called "Great American Favorite Brand Name Cookbook" and it sounded really yummy. I hope you all enjoy!

• Ready In: 10 mins
• Serves: 30
• Yields: 3 1/2 cups

Ingredients

• 3  medium cucumbers
• 1 (8 ounce) package cream cheese, softened, plus
• 1 (3 ounce) package cream cheese, softened
• 1⁄2 cup sour cream
• 1⁄4 cup  snipped fresh dill or 2  tablespoons dried dill weed
• 1 1⁄2 teaspoons lemon juice
• 1 (1 ounce) envelope  lipton recipe secrets  vegetable soup mix

Directions

1. Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4-cup ring mold; set aside.
2. 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.
3. Turn into preparted mold; chill until firm, at least 3 hours.
4. To serve, unmold onto serving platter and fill center, if desired, with cherry tomatoes and leaf lettuce. Serve with assorted crackers.