Cucumber Cups With Horseradish

• 2 ounces reduced-fat cream cheese, at room temperature (Neufchatel)
• 2 tablespoons light mayonnaise
• 1 tablespoon drained prepared horseradish
• 1 (12 ounce) peeled cucumbers, preferably seedless
• 18 sprigs fresh parsley or 18 sprigs fresh dill

1. Combine the cream cheese, mayonnaise, and horseradish; chill at least 30 minutes.
2. Score the cucumber lengthwise with the tines of a fork.
3. Cut the cucumber crosswise into 1/2-inch slices, making 18.
4. Using a melon baller or 1/2 teaspoon measuring spoon, scoop out a small hollow on the straight side.
5. Do not cut all the way through.
6. Transfer the cream cheese mixture to a pastry bag fitted with a fluted tip. Pipe the cheese mixture into the cucumber cups.
7. (Use a small spoon if a pastry bag is not available.)
8. Garnish the tops of the cups with parsley or dill sprigs.

cream cheese, light mayonnaise, horseradish, cucumbers, parsley

Taken from www.food.com/recipe/cucumber-cups-with-horseradish-333687 (may not work)