Ingredients
1 snipped scallion
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 cup crumbled feta
10 whole sun dried tomatoes, drained and rinsed
1-8 ounce block cream cheese, at room temperature
1 medium seedless cucumber, cut in half
Step by step
Set the prep bowl into the work bowl of the KitchenAid® Pro Line® 16 cup Food Processor. Place the slicing disc into the prep bowl and set it to the 4th notch from the left.
Set the cucumber halves into the lid opening horizontally and use the large food pusher to slice on low speed.
Remove the disc and prep bowl and set cucumbers aside.
Place the mini-bowl and blade into the work bowl and push to lock. Add in the cream cheese through the scallion and pulse 15 times to mix well.
Lay out the cucumbers and place 2 teaspoons of the cream cheese mixture near the bottom edge of the slices. Roll the slices up and secure with a toothpick. Serve immediately.
Tip: Make the filling up to 3 days ahead and store tightly wrapped in the refrigerator.