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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
1 large cucumber |
3 ounces low-fat cream cheese, softened |
1 tablespoon blue cheese, crumbled |
2 teaspoons fresh parsley, minced |
1 teaspoon fresh dill, minced |
1 teaspoon onion, grated |
20 pimientos, strips |
to taste dill sprigs (to garnish) |
Directions:
1. Run the tines of a fork lengthwise down the cucumber.
2. Cut a 1 slice from each end.
3. Cut cucumber in half lengthwise; remove and discard seeds.
4. Place cucumber cut side down on paper towel for 10 minutes.
5. Combine cheeses, parsley, dill and onion; spoon into cucumber halves.
6. Put halves back together; wrap in plastic wrap.
7. Refrigerate for 3 to 4 hours.
8. Cut into 1/2 slices; garnish with pimiento and dill.
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