INGREDIENTS:
1 cucumber seedless, well chilled
1 brick Philadelphia Cream Cheese 8 oz, any variety, softened to room temperature
¼ cup minced fresh dill weed or a combination, parsley, or chervil ~or~ 1 ½ tablespoons dried dill weed or parsley
2 tablespoons dill pickle juice
¾ teaspoon granulated onion or onion powder
½ teaspoon granulated garlic or garlic powder
Freshly ground black pepper to taste
1 green onion green part only, minced
INSTRUCTIONS:
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.
To serve:
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.
The leftover herbed cream cheese mixture is good for about a week when tightly wrapped and refrigerated.
