1 (8 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise
2 tbsp. milk
4 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. hot pepper sauce
1/4 c. minced parsley
1 (3 1/2 oz.) can ripe olives, drained & minced
3 lg. cucumbers

About 30 minutes before serving:

In a small bowl with mixer at low speed, beat first 7 ingredients until smooth, occasionally scraping bowl with rubber spatula. Stir in olives and parsley.

With four-tined fork, gently score cucumbers, with sharp knife thinly slice. Serve cucumber with dip. Makes about 1 1/2 cups dip or 12 appetizer servings.

Can be prepared 2 days ahead - refrigerate and remove 30 minutes to softened.