12 ounces cream cheese, softened
1 packet (.7 ounce) dry Italian dressing mix
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4-5 medium cucumbers
In a medium bowl, combine cream cheese and dressing mix until thoroughly mixed. Set aside.
Thoroughly wash cucumbers. Peel cucumbers lengthwise leaving a few thin strips of peel (just to add color). Cut into 1-inch slices and use a small spoon or melon-baller to hollow out center creating little cucumber bowls.
Use a small spoon or pastry bag with large star or round tip to fill the indentation with cheese mixture. Garnish with dill, smoked paprika, pimento or chives. Refrigerate until ready to serve.
Serves 10 to 12 (about 2 pieces per person).
Cook's note: You can also use mixture to stuff cherry or Campari tomatoes. Cut off tops, and use the same method to hollow out centers.