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First, Make the herbed cream cheese: in a stand mixer, mix the softened cream cheese with the ranch dressing and herbs. Mix until well combined. Spoon into a piping bag with a star tip.
Prepare the cucumber, remove peel, and using a fork, score the sides.
Slice into 1 inch pieces. Using a melon baller, remove a portion of the center of one side of the piece of cucumber, leaving a half moon crater.
Pipe the Herb Cream Cheese into the crater. Enough to stick out of the top about 1/2 inch.
Add a half Cherry Tomato partially buried into the Herb Cream Cheese
Sprinkle additional salt, herbs and spice mix for additional color. Chill in the fridge until ready to serve.
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