Cook bacon and crumble (split in half)

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 ziplock and fill each cup

Garnish with remaining crumbled bacon