1 large cucumber
3 ounces cream cheese -- softened
1 tablespoon blue cheese -- crumbled
2 teaspoons fresh parsley -- minced
1 teaspoon fresh dill -- minced
1 teaspoon onion -- grated
20 pimiento strips -- (20 to 26)
additional dill sprigs
Run the tines of a fork lengthwise down the cucumber. Cut a 1 inch slice form 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 3-4 hours. Cut into 1/2 inch slices; garnish with pimiento and dill.
- contributed by Dorothy P. Wills Point, Texas
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