Pimento Stuffed Cucumbers

• 3 ounces, weight Cream Cheese
• 1/2 cups Mayonnaise
• 1 cup Grated Monterey Jack Cheese
• 1 cup Grated Cheddar Cheese
• 3 Tablespoons Diced Pimentos
• 2 teaspoons Grated Onion
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper
• 3 whole Large Cucumbers
• 3 Tablespoons Chopped Chives, For Garnish

1. Put the cream cheese into a medium-sized bowl.
2. With an electric mixer fitted with a paddle attachment beat the cream cheese until smooth.
3. Then add mayo, both cheeses, pimento, onion, salt and pepper.
4. Put it in the refrigerator and allow to chill a couple of hours.
5. Cut a large cucumber into 1-inch thick round slices.
6. Lay the slices on a work surface cut side down.
7. Hollow out the center of the cucumbers with a melon baller, but make sure to not go all the way to the bottom.
8. Add chilled pimento spread into a pastry bag and pipe into the hollowed out cucumbers.
9. Garnish with chopped chives.
10. Serve chilled.

weight cream cheese, mayonnaise, grated monterey jack cheese, cheddar cheese, pimentos, onion, kosher salt, black pepper, cucumbers, chives

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/pimento-stuffed-cucumbers/ (may not work)