Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4 cup ring mold; set aside. Peel, seed and coarsely chop remaining cucumbers. With food processor or electric mixer, combine cream cheese, 1 c. chopped cucumber, sour cream, dill, elmon juice and vegetable recip soup mix until smooth. Stir in remaining chopped cucumber. Trun into prepared mold; chill until firm, at least 3 hours. To serve, unmold onto serving platter and fill center, if desired, with cherry tomatoes and leaf lettuce. Serve with assorted
Your Cool and Creamy Cucumber Spread is ready. Buon appetito!
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