Cucumber Cups with Herbed Cream Cheese
These Cucumber Cups with Herbed Cream Cheese are a crisp, gluten-free appetizer filled with a creamy, herbed cheese blend. Perfect for fall gatherings, they’re fresh, fast, and visually elegant a no bake party favorite!
Equipment
- Melon baller or small spoon
- mixing bowl
- piping bag or zip-top bag
- knife
- cutting board
Ingredients
- 2 large English cucumbers
- 8 oz cream cheese, softened
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp garlic powder
- 0.5 tsp black pepper
- 0.5 tsp salt
- 1 zest of ½ lemon
- to taste optional toppings: smoked paprika, pomegranate seeds, sesame seeds, chopped olives
Instructions
- Wash and dry cucumbers. Slice into thick, 1-inch rounds. Use a melon baller or small spoon to gently scoop out the centers, leaving a strong base and wall.
- In a bowl, combine softened cream cheese, olive oil, lemon zest, garlic powder, chopped dill, chives, salt, and pepper. Stir or beat until smooth and fluffy.
- Transfer the cream cheese mix to a piping bag (or zip-top bag with a snipped corner) and fill each cucumber cup neatly.
- Add your favorite toppings and place the filled cups in the fridge for 15–20 minutes to set.
Notes
For best results, use English cucumbers and let the cream cheese soften before mixing. Chill before serving so the cups stay crisp. You can prep the components ahead and assemble just before your event. Flavor variations include Mediterranean, spicy, and smoked salmon styles.
Nutrition
Calories: 40kcalCarbohydrates: 1gProtein: 1gFat: 4gSaturated Fat: 2.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.2gCholesterol: 13mgSodium: 90mgPotassium: 60mgFiber: 0.2gSugar: 1gVitamin A: 340IUVitamin C: 1.5mgCalcium: 25mgIron: 0.2mg
Tried this recipe?Let us know how it was!