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Cucumber Rounds with Herbed Cream Cheese

Cucumber Rounds with Herbed Cream Cheese recipe
Recipe and Photo by Blogger, Rebecca Lindamood of
1 min
1 min

What You Need

 English (seedless) cucumber, well chilled
pkg.  (8 oz.) brick PHILADELPHIA Cream Cheese (any variety), softened to room temperature
cup  minced fresh dill weed, parsley, or chervil (or a combination) or 1 ½ tablespoons dried dill weed or parsley
 tablespoons CLAUSSEN Kosher Dill Pickles juice
 teaspoon granulated onion or onion powder
 teaspoon granulated garlic or garlic powder
 Freshly ground black pepper to taste
 green onion, green part only, minced

Make It

ADD the softened cream cheese, dill weed, dill pickle juice, granulated onion or onion powder, granulated garlic or garlic powder, and freshly ground black pepper to the bowl of a stand mixer, a large bowl with a hand mixer, or a bowl with a sturdy spoon. Mix on high (or mix aggressively by hand) until the cream cheese is soft, smooth, and all other ingredients are evenly distributed.

SCRAPE into a pastry bag fitted with whichever tip you prefer, a zipper top bag, or a bowl which is then covered with plastic wrap and refrigerate for at least an hour before serving.

SLICE the chilled cucumber into ¼-inch thick rounds. Pipe, squeeze, or spread the herbed cream cheese mixture into the center of each round. Serve immediately.

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