1 lg. cucumber
1 (3 oz.) pkg. cream cheese, softened
1 tbsp. blue cheese, crumbled
1 tsp. grated onion
2 tsp. minced parsley
1/2 tsp. dried dill weed
20-25 pimento strips

Score cucumber with tines of a fork. Cut 1 inch slice from one end of cucumber. Using an iced teaspoon, scoop seeds from inside of cucumber. Stand cucumber on cut end on paper towel to drain about 10 minutes.

Combine cream cheese, blue cheese, onion, parsley and dill weed in a small bowl. Spoon mixture into hollowed-out cucumber. Wrap in plastic wrap. Refrigerate 3-4 hours. Slice crosswise into 1/4 inch slices. Garnish slices with pimento strips. Makes 20-25 appetizers.