Difference between revisions of "Stuffed Cucumber Snacks"
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* [[dill]] sprigs (to garnish) | * [[dill]] sprigs (to garnish) | ||
| − | == | + | == Procedures == |
# Run the tines of a fork lengthwise down the [[cucumber]]. | # Run the tines of a fork lengthwise down the [[cucumber]]. | ||
# Cut a 1" slice from each end. | # Cut a 1" slice from each end. | ||
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# Cut into ½" slices; garnish with [[pimento]] and [[dill]]. | # Cut into ½" slices; garnish with [[pimento]] and [[dill]]. | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Blue cheese Recipes]] | [[Category:Blue cheese Recipes]] | ||
[[Category:Cream cheese Recipes]] | [[Category:Cream cheese Recipes]] | ||
Latest revision as of 10:19, 15 July 2012
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 onions, grated
- 20 pimentos, strips
- dill sprigs (to garnish)
Procedures
- 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 ½" slices; garnish with pimento and dill.
