Stuffed Cucumber Slices

Score cucumber with tines of a fork. Cut 1 inch slice from one end of cucumber. Using an iced teaspoon, scoop seeds from inside of cucumber. Stand cucumber on cut end on paper towel to drain about 10 minutes. Combine cream cheese, blue cheese, onion, parsley and dill weed in a small bowl. Spoon mixture into hollowed-out cucumber. Wrap in plastic wrap. Refrigerate 3-4 hours. Slice crosswise into 1/4 inch slices. Garnish slices with pimento strips. Makes 20-25 appetizers. 

Stuffed Cucumber Slices 2

1 large cucumber
One 3 ounce packages of cream cheese, room temp.
1 tablespoon of blue cheese, crumbled
20 to 25 pimento strips
1 teaspoon of grated onion
2 teaspoons of minced parsley
1/2 teaspoon  of dried dill weed

Score cucumber by pressing tines of a fork about 1/16 inch peel at one end pulling tines lengthwise leaving grooves. Turn cucumber and continue scoring until grooves are lengthwise over entire surface. Cut 1 inch slice from end. Use an iced tea spoon to scoop seeds from inside cucumber. Stand on cut end on paper towels to drain, about 10 minutes. In a small bowl, combine cream cheese, blue cheese, onion, parsley and dill weed. Spoon mixture into hollowed out center of cucumber. Wrap in foil or plastic wrap; refrigerate 3-4 hours. Slice crosswise into 1/4 inch slices. Garnish slices with pimento strips. Makes 20 to 25 slices.