Chop 4 scallions; put the white parts in a bowl with 1/2 peeled, seeded and diced cucumber. Pulse the green parts in a food processor with 1/4 cup fresh parsley, 8 ounces cream cheese, a pinch of cayenne, and salt and pepper to taste; stir into the cucumber mixture. Serve with toasted bread.
Photograph by Con Poulos
Recipe courtesy Food Network Magazine