Stuffed Cucumber Cups -Melissa

5-6 long cucumbers

1 (8 oz.) package cream cheese- softened

1 (16 oz.) container sour cream

2 Tbsp. Dill weed

1 Tbsp. dried minced onion

1 tsp. celery salt

6-10 strips bacon- crumbled

Cook bacon and crumble. Combine the dill weed, minced onion, celery salt, cream cheese, sour cream and half of the bacon crumbles. Stripe cucumbers if desired and slice into about 1 inch pieces. Using a melon baller or spoon, scoop out the center and seeds of the cucumber. Place filling in a pastry bag or ziploc and fill each cup. garnish with remaining crumbled bacon.