Combine cream cheese and scallions in a food processor with parsley, salt, and cayenne. Blend until smooth and spread on white bread. Slice cucumbers thin on a mandoline and gently press them into the spread. Cover with plastic wrap and refrigerate for 15 minutes.
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|Serving Size: 1 Serving (753g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 822 (44%)|
|Amt Per Serving||% DV|
|Total Fat 91.4g||122 %|
|Saturated Fat 46.7g||234 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 249.5mg||77 %|
|Sodium 3418.6mg||118 %|
|Potassium 1113.2mg||29 %|
|Total Carbohydrate 217.4g||64 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 204.6g|
|Protein 45.8g||65 %|
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Calories per serving: 1864
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