Cucumber Rounds with Herbed Cream Cheese

• 1 English (seedless) cucumber, well chilled
• 1 pkg. (8 oz.) brick PHILADELPHIA Cream Cheese (any variety), softened to room temperature
• 1/4 cup minced fresh dill weed, parsley, or chervil (or a combination) or 1 1/2 tablespoons dried dill weed or parsley
• 2 tablespoons CLAUSSEN Kosher Dill Pickles juice
• 3/4 teaspoon granulated onion or onion powder
• 1/2 teaspoon granulated garlic or garlic powder
• Freshly ground black pepper to taste
• 1 green onion, green part only, minced

1. 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.
2. Mix on high (or mix aggressively by hand) until the cream cheese is soft, smooth, and all other ingredients are evenly distributed.
3. 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.
4. SLICE the chilled cucumber into 1/4-inch thick rounds.
5. Pipe, squeeze, or spread the herbed cream cheese mixture into the center of each round.
6. Serve immediately.

cucumber, brick philadelphia cream cheese, dill, pickles juice, onion, garlic, freshly ground black pepper, green onion

Taken from www.kraftrecipes.com/recipes/cucumber-rounds-herbed-cream-cheese-153384.aspx (may not work)