Directions:
- Run the tines of a fork lengthwise down the cucumber.
- Cut a 1 slice from each end.
- Cut cucumber in half lengthwise; remove and discard seeds.
- Place cucumber cut side down on paper towel for 10 minutes.
- Combine cheeses, parsley, dill and onion; spoon into cucumber halves.
- Put halves back together; wrap in plastic wrap.
- Refrigerate for 3 to 4 hours.
- Cut into 1/2 slices; garnish with pimiento and dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.55 Kcal (413 kJ) | ||
| Calories from fat | 62.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 11% | |
|---|---|---|---|
| Cholesterol | 24.91mg | 8% | |
| Sodium | 426.26mg | 18% | |
| Potassium | 173.5mg | 4% | |
| Total Carbs | 3.7g | 1% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 4.83g | 10% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 54mg | 5% | |
| Amount Per 100 g | |||
| Calories | 171.93 Kcal (720 kJ) | ||
| Calories from fat | 108.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.11g | 11% | |
|---|---|---|---|
| Cholesterol | 43.46mg | 8% | |
| Sodium | 743.61mg | 18% | |
| Potassium | 302.68mg | 4% | |
| Total Carbs | 6.45g | 1% | |
| Sugars | 6.02g | 14% | |
| Dietary Fiber | 1.58g | 4% | |
| Protein | 8.42g | 10% | |
| Vitamin C | 6.4mg | 6% | |
| Iron | 0.7mg | 2% | |
| Calcium | 94.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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