Creamy Cucumber Spread

This is one of our favorite spreads to top freshly cut cucumber slices with.  My goal is to make the cream cheese from our goat's milk, but that may not happen until we have 3 in milk.  We just are not getting enough milk for any more cheese making this season.

A few years ago, I found the recipe on-line, as well as in a book from the library.  However, the link does not work any longer, so I am sharing the recipe.  And of course, for the milk, I used our goat's milk.


Creamy Pepperoni Cucumber Rounds
(from the New American Heart Association Cookbook, 7th edition)

2 ounces fat-free or light cream cheese softened
2 tablespoons fat free milk
10 turkey pepperoni slices, finely chopped
2 tablespoons minced green onion (green and white parts)
1/8 teaspoon garlic powder
1 medium cucumber

In a small bowl, using a rubber spatula, stir together the cream cheese and milk until well blended.

Stir in the remaining ingredients except the cucumber.  Cover and refrigerate for at least 4 hours.

To serve, cut the cucumber into sixteen 1/4-inch slices.  Spread 1 teaspoon cream cheese mixture on top of each cucumber slice.