Cut off the tops and bottoms of the cucumbers and slice in half length-wise. Scoop out the seeds with a spoon.
Mix the other ingredients together -- this is a very versatile recipe, just use the herbs and seasonings you like, however much depending on how mild or flavorful you like it. We like a lot, but I switch it up every time I make it depending on what I have on-hand.
Stuff the "boats" with the cheese mixture. Slice into bite-sized pieces for serving and place on a platter. Add toothpicks if desired. (If you have extra cheesy filling leftover, it's a great dip for celery, crackers, tortilla chips, etc.)