2 TBSP finely chopped pimento stuffed green olives
2 TBSP finely chopped black olives
1/4 tsp dry dill
DIRECTIONS
Mix the cream cheese, both olives and dill together and set aside (filling can be refrigerated for later or to allow flavors to meld).
Cut the ends off the cucumber. Optional: using a peeler make stripes every 1/4 inch down the cucumber lengthwise (this is for appearances only)
Cut the cucumber into discs about a 1/2 inch thick. Using a 1/4 tsp spoon scoop out the center of each disc half way through, dont go all the way through or your filling will fall out the bottom.
Evenly fill the centers of each cucumber disc with about a teaspoon or so of the cream cheese filling. Enjoy.
14 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?