- In a small bowl, mix together cream cheese, chives, onion and garlic powder; set aside.
- Cut the cucumber diagonally into ¼ inch thick oval slices. Lightly press each cucumber slice in between a paper towel to remove excess water, which will make it easier for the cream cheese to stick to the surface.
- Put cream cheese mixture into a piping bag with a decorative tip and pipe onto each slice of cucumber.
- Sprinkle with black pepper and top with a few strips of sundried tomatoes and a fresh dill sprig.
Per Serving: 15 calories, 1g fat, 0g saturated fat, 2mg cholesterol, 15mg sodium, 1g carbohydrate, 0g fiber, 0g protein