Pimento Stuffed Cucumbers

Ingredients

• 3 ounces, weight Cream Cheese
• ½ cups Mayonnaise
• 1 cup Grated Monterey Jack Cheese
• 1 cup Grated Cheddar Cheese
• 3 Tablespoons Diced Pimentos
• 2 teaspoons Grated Onion
• ¼ teaspoons Kosher Salt
• ¼ teaspoons Black Pepper
• 3 whole Large Cucumbers
• 3 Tablespoons Chopped Chives, For Garnish

Preparation Instructions

Put the cream cheese into a medium-sized bowl. With an electric mixer fitted with a paddle attachment beat the cream cheese until smooth. Then add mayo, both cheeses, pimento, onion, salt and pepper. Put it in the refrigerator and allow to chill a couple of hours.

Cut a large cucumber into 1-inch thick round slices. Lay the slices on a work surface cut side down. Hollow out the center of the cucumbers with a melon baller, but make sure to not go all the way to the bottom.

Add chilled pimento spread into a pastry bag and pipe into the hollowed out cucumbers. Garnish with chopped chives. Serve chilled.