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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4 cup
ring mold; set aside. Peel, seed and coarsely chop remaining
cucumbers. With food processor or electric mixer, combine cream
cheese, 1 c. chopped cucumber, sour cream, dill, elmon juice and
vegetable recip soup mix until smooth. Stir in remaining chopped
cucumber. Trun into prepared mold; chill until firm, at least 3
hours. To serve, unmold onto serving platter and fill center, if
desired, with cherry tomatoes and leaf lettuce. Serve with assorted
crackers.
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