Stuffed Cuke Snack (Appetizer)

I completely forgot about this recipe. It comes from Taste of Home August/September 1998 edition. I used to make this all of the time but have not in several years. Anyway, I remember I really liked this dish for a snack and I would sometimes make it for a party. I have made some slight changes do to personal taste, and ease of cooking. I suggest using fresh ingredients. Hope you enjoy!

• Ready In: 3 hrs 10 mins
• Yields: 12 cucumber slices

Ingredients

• 1  large cucumber
• 1 (3 ounce) package cream cheese, softened
• 1  tablespoon blue cheese, crumbled
• 2  teaspoons fresh parsley, minced
• 1  teaspoon fresh dill, minced
• 1  teaspoon onion, minced
•  pimiento strip (optional)
•  dill sprigs (optional)

Directions

1. With a potato peeler make stripes in the cucumber by running the peeler from top to bottom of cucumber in a straight line. leave about 1/2 inch space and then peel another strip until you have made stripes on the whole cucumber it makes for a nice simple presentation.
2. Cut off the ends of the cucumber, then cut the cucumber in half lengthwise remove and discard seeds.
3. Pat dry the cucumbers on a clean paper towel. Meanwhile combine cheeses, parsley, dill, and onion.
4. Spoon the mixture into each cucumber half. Put the halves back together and wrap in plastic wrap. Refrigerate for 3-4 hours.
5. Cut into 1/2 inch slices garnish with pimiento & if desired (I like to top with cheddar cheese or a slice of cherry tomato and top on a cracker).