Ingredients:
- 1/2 cup shredded carrots, divided
- 1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
- 2 cucumbers, cut lengthwise in half
Directions:
- Reserve 2 Tbsp. carrots.
- Mix remaining carrots with cream cheese product until blended.
- Use spoon to scoop out centers from cucumber halves; fill with cream cheese mixture.
- Sprinkle with reserved carrots.
- Cut each crosswise into 5 pieces to serve.
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