Ingredients

• 1 carrot, shredded, divided
• 1/2 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
• 2 cucumbers, cut lengthwise in half, seeded

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Instructions

1. Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.
2. Cut each cucumber half into 5 pieces to serve.