1 lg. cucumber (about 9 1/2 oz.)
1/2 oz. Swiss or Gruyere cheese, shredded
1 tbsp. chopped scallion (green onion)
1 tbsp. chopped fresh dill or 1/4 tsp. dill weed
1 tbsp. whipped cream cheese
Dash each salt and white pepper

Cut off ends of cucumber. Using tines of a fork, score peel of cucumber. Cut cucumber in half crosswise and using a melon baller or small spoon, remove and discard seeds from both halves; set aside.

In small mixing bowl thoroughly combine remaining ingredients. Spoon half of the cheese mixture into cored section of each cucumber half. Wrap each half in plastic wrap and refrigerate until chilled, about 1 hour. To serve, remove plastic wrap and carefully slice each cucumber half into 6 equal slices.

Makes 2 servings, 6 slices each.