Ingredients:
4 ounces (1 brick) cream cheese, softened to room temperature
1/4 cup ranch dressing (Hidden Valley recommended)
2 tablespoons dill (other spices like thyme work well too)
3-4 long cucumbers, peeled and sliced into thirty 1-inch pieces
15 cherry tomatoes, halved
Additional sprinkle of salt (to taste, be cautious, a little goes a long way)
Additional sprinkle of the herb mix (used in cream cheese) for garnish
Optional: Additional sprinkle of paprika or Cajun spice mix for garnish (for an extra kick with Cajun mix)
Directions:
Start by preparing the HERBED CREAM CHEESE. In a stand mixer, blend the softened cream cheese with ranch dressing and herbs until thoroughly combined. Spoon the mixture into a piping bag with a star tip.
Prepare the cucumbers by removing the peel and scoring the sides with a fork. Slice them into 1-inch pieces. Using a melon baller, create a small crater on one side of each cucumber piece, leaving a half-moon shape.
Pipe the herbed cream cheese into the crater, ensuring it protrudes about 1/2 inch above the cucumber.
Place a half cherry tomato partially buried into the herbed cream cheese on each cucumber piece.
Sprinkle additional salt, herbs, and spice mix for added color. Chill the canapés in the fridge until ready to serve.
Serve chilled and savor the delightful flavors!