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Wash cucumbers well and slice into ½" thick rounds. Lay rounds out and pat dry with a paper towel.
Use a melon scooper to carefully hollow out the center, leaving enough of the bottom to hold in the cream cheese.
In a mixer or by hand, stir together softened cream cheese, mayo, sour cream, ranch seasoning mix, lemon juice, garlic powder and minced dill. Add salt and pepper to taste.
Stir well and fill in a plastic piping bag fit with a fluted tip.
Pipe each cucumber round with the herbed cream cheese mixture.
Add on toppings like sliced cherry tomato halves, extra chopped dill, bacon, smoked salmon, everything bagel seasoning, etc.
Keep refrigerated until ready to serve.