Slice the English cucumbers lengthwise using a mandoline slicer.

Overlap 4 to 5 cucumber slices in a straight line on a cutting board.

Tightly roll the overlapped slices from one end to the other to form a flower shape. Secure with a toothpick.

In a medium bowl, combine the cream cheese, sour cream, fresh dill, fresh chives, garlic powder, salt, black pepper, and lemon juice.

Whisk the mixture until smooth.

Arrange the vegetable flowers on a serving platter and serve alongside the creamy herb dip.