Cucumber Spread

2 medium cucumbers
11 ounces cream cheese, softened (1 8oz pkg. + 1 3oz pkg.)
3 green onions, chopped (green and white parts both)
2 T. chopped fresh parsley
1/3 cup mayonnaise
1 t. garlic salt 1 t. dried chives (optional)
1/2 t. seasoned black pepper
1/4 t. hot pepper sauce
Thinly sliced bread and/or party crackers

Peel cucumbers, slice in half lengthwise and remove the seeds with a spoon. Grate by hand or with food processor. Squeeze by hand, then place between layers of paper towels and press hard to get out all moisture. Combine cream cheese with rest of ingredients in a food processor or mixer and mix well. Carefully stir in the cucumbers. Store in a covered container in the refrigerator for 7 to 10 days.

The secret to this recipe is to squeeze out all the moisture out of the cucumbers before adding them to the other ingredients. I first fell in love with cucumber sandwiches in South Africa where they were served with tea. There they usually slice the cucumbers very thinly, lay on paper towels to press out the water. Then they spread cream cheese on one side of the thinly sliced bread and then on the other slice of bread they spread butter. They were delicious.
This particular recipe comes from Darlene Warden of "As You Like It Catering" .