Score cucumber by pressing tines of a fork about 1/16-inch into peel at one end and pulling tines lengthwise leaving grooves.
Turn cucumber and continue scoring until grooves are lengthwise over entire surface.
Cut 1-inch slice from 1 end.
Use an iced tea spoon to scoop seeds from inside cucumber.
Stand on cut end on paper towels to drain, about 10 minutes.
In a small bowl, combine cream cheese, blue cheese, onion, parsley and dill weed.
Spoon mixture into hollowed-out center of cucumber.
Wrap in foil or plastic wrap; refrigerate 3 to 4 hours.
Slice crosswise into 1/4-inch slices.
Garnish slices with pimiento strips.