Cucumber Rounds with Herbed Cream Cheese
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
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.
The leftover herbed cream cheese mixture is good for about a week when tightly wrapped and refrigerated.