Using an immersion blender, blend until you reach your desired consistency.
Add the fresh chopped dill and garlic pepper.
Stir to combine. Set aside in the fridge till ready to use.
Wash cucumbers and pat dry.
Cut in 1/2 lengthwise.
Using a melon baller, scoop out a bit of flesh the length of the cucumber. This should resemble a groove...sort of like a canoe.
Stuff each cucumber 1/2 with about 1 tablespoon of the cream cheese mixture.
Garnish with fresh dill.
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