8 ounces cream cheese, softened
6 slices bacon, cooked and crumbled
1/2 cup green onion, chopped
1/2 teaspoon Italian seasoning
2 large cucumbers
In medium bowl, combine cream cheese, bacon, green onions and Italian seasoning; blend well. Using long, thin serrated knife, hollow out inside of each cucumber removing all seeds. Using small spoon, firmly fill each cucumber with cream cheese mixture. Refrigerate at least 2 hours or overnight.
To serve, cut into 1/4″ sliced.