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Cucumber Bites with Herb Cheese Recipe
Fresh, crisp, and creamy, this Cucumber Bites with Herb Cheese Recipe gives you a cool, no-bake appetizer that looks fancy but takes just minutes to pull together.
What Are Cucumber Bites with Herb Cheese?
These cucumber bites are little rounds of cucumber, topped (or filled) with a light herbed cream cheese mixture and a sprinkle of fresh herbs. Think of them as the love child between a cucumber sandwich and a classic party dip—only prettier, lighter, and a bit more modern.
I started making this cucumber appetizer years ago for my book club, when we all quietly admitted we were tired of heavy cheesy dips in the summer heat. Cucumber snack recipes were starting to show up everywhere, and I wanted something that felt elegant enough for a bridal shower, but simple enough for a Tuesday lunch at my kitchen counter.
What makes this recipe special?
- It’s a cold appetizer, so it’s refreshing on hot days.
- It’s naturally a low carb snack, so it fits a lot of current eating styles.
- It’s a vegetarian appetizer, but still feels satisfying and “party-worthy.”
- You can customize the herb cheese filling to match your herbs, your mood, or frankly, whatever’s wilting in your crisper drawer.
If you’re looking for a bite size cucumber recipe that’s easy, pretty, and actually gets eaten (you know how some veggie trays just sit there?), this one’s a keeper.
Why You’ll Love This Cucumber Bites with Herb Cheese Recipe
- No cooking needed – No oven, no stove, no heating up the kitchen.
- Fast and fuss-free – About 20 minutes from start to finish, even if you’re a slow chopper like me.
- Light but satisfying – The herbed cream cheese adds protein and richness without feeling heavy.
- Perfect party appetizer – Great for baby showers, bridal showers, game day, or holiday buffets.
- Healthy snack – Fresh cucumber plus herbed cream cheese makes an easy way to eat more veggies.
- Make-ahead friendly – You can mix the herb cheese filling and slice cucumbers in advance.
- Kid and adult friendly – Mild flavors that you can adjust—more garlic for grown-ups, less for kids.
- Pretty on a platter – The green cucumbers and flecks of herbs look so fresh and inviting.
- Flexible and customizable – Add smoked salmon, feta, or different herbs to change the flavor.
- Naturally vegetarian – A great finger food for mixed groups when you’re not sure who eats what.
Ingredients for Cucumber Bites with Herb Cheese
Here’s what you’ll need to make this easy appetizer recipe. This version uses a classic herbed cream cheese filling, but I’ll share variations below.
Cucumber Base
- 2 large English cucumbers (or 3–4 smaller standard cucumbers)
- English cucumbers have thinner skin and fewer seeds, which makes them perfect for bite size cucumber slices. If you use regular cucumbers, peel off some of the skin (in stripes looks pretty) and scoop out more seeds if they’re large.
Herb Cheese Filling
- 8 oz (225 g) cream cheese, softened
- You can use full-fat, reduced-fat, or even a whipped style cream cheese. Full-fat gives the best texture for piping.
- 2–3 tbsp Greek yogurt or sour cream
- This lightens the cream cheese for a softer, fluffier filling. Whole milk Greek yogurt gives extra protein.
- 2 tbsp finely chopped fresh parsley
- 1–2 tbsp finely chopped fresh dill
- Dill and cucumber are a classic pair; don’t skip if you can help it.
- 1 tbsp finely chopped fresh chives or green onion
- 1 small garlic clove, finely minced or grated
- Or 1/4 tsp garlic powder for a milder flavor.
- 1–2 tsp fresh lemon juice
- 1/4 tsp fine sea salt, more to taste
- 1/8–1/4 tsp black pepper
Optional Garnishes
- Extra chopped fresh herbs (dill, parsley, chives)
- Paprika or smoked paprika (for a little color)
- Cracked black pepper
- Tiny cherry tomato wedges
- Crumbled feta or goat cheese
- Thin radish slices
You don’t need every garnish, of course. Choose one or two for visual pop and extra flavor. Honestly, even a tiny sprinkle of dill and pepper makes them look party-ready.
Step-by-Step Directions
1. Prep the Cucumbers
-
Wash and dry the cucumbers.
Pat them dry with a clean kitchen towel so they’re not slippery while you slice. -
Slice into rounds.
Cut cucumbers into 1/2-inch thick rounds. Thinner rounds can get floppy, so keep them on the thicker side for sturdy finger food. -
Create a little “well” (optional but helpful).
Lay the cucumber slices flat. Use a small melon baller or a teaspoon to gently scoop out a shallow indentation in the center of each slice, leaving the bottom intact. This helps hold the cream cheese filling and keeps it from sliding off. -
Blot extra moisture.
Place cucumber slices on a paper towel-lined tray and lightly blot the tops. This keeps your herbed cream cheese from slipping and helps everything stay neat.
2. Make the Herb Cheese Filling
-
Soften the cream cheese.
Make sure the cream cheese is at room temperature. If it’s too cold, the filling will be lumpy and hard to pipe. -
Mix the base.
In a medium bowl, add softened cream cheese and Greek yogurt (or sour cream). Using a hand mixer or a sturdy spatula, beat together until smooth and creamy. -
Add the flavor.
Stir in parsley, dill, chives, garlic, lemon juice, salt, and pepper. Mix until the herbs are evenly distributed. Taste and adjust—add a little more lemon for brightness, or more dill if you love that classic herbal flavor. -
Chill briefly (optional).
If the mixture feels very soft, chill it in the fridge for 10–15 minutes. It should be firm enough to hold its shape but still easy to pipe or spoon.
3. Assemble the Cucumber Bites
-
Pipe or spoon the filling.
- For a fancy look, spoon the herb cheese into a piping bag fitted with a star tip and pipe a small swirl onto each cucumber slice.
- For a casual snack, just use a small spoon or a mini cookie scoop and mound a bit on top.
-
Add garnishes.
Sprinkle with extra chopped herbs, a little paprika, and cracked black pepper. If you’re adding extras like tiny tomato wedges or a crumble of feta, nestle them gently on top. -
Chill before serving.
Place the finished cucumber bites on a platter, cover lightly with plastic wrap, and chill for at least 20–30 minutes. This helps the flavors meld and the filling firm up slightly. -
Serve cold.
Serve your cucumber bites with herb cheese straight from the fridge or after sitting out for about 10 minutes so the cream cheese softens just a touch.
Servings & Timing
- Yield: About 30–36 cucumber bites (depending on cucumber size and slice thickness)
- Prep Time: 20 minutes
- Chill Time: 20–30 minutes
- Total Time: About 40–50 minutes
If you’re feeding a crowd, I usually plan for 3–4 cucumber bites per person when there are other appetizers, or 5–6 each if these are the main finger food.
Tasty Variations
You know what? This kind of recipe practically begs you to play with it. Here are a few ideas:
- Garlic & Herb Party Version – Add extra garlic, a pinch of onion powder, and top with chives and smoked paprika for a bolder herbed cream cheese bite.
- Mediterranean Cucumber Bites – Stir in crumbled feta, a little dried oregano, and top with a tiny cherry tomato wedge.
- Smoked Salmon Cucumber Appetizer – Add chopped smoked salmon to the filling or top each bite with a ribbon of smoked salmon and a sprinkle of dill.
- Spicy Herb Cheese Bites – Mix in a pinch of red pepper flakes or a bit of finely minced jalapeño for a gentle kick.
- Goat Cheese Twist – Replace half the cream cheese with soft goat cheese for a tangier, more grown-up flavor.
- Everything Bagel Style – Keep the herb mix simple and sprinkle “everything bagel” seasoning on top of each cucumber snack right before serving.
Storage, Make-Ahead & Serving Tips
-
Make-ahead:
- You can make the herb cheese filling up to 2 days in advance; store it in an airtight container in the fridge.
- Slice cucumbers up to 8–10 hours ahead, lay them on a paper towel-lined tray, cover, and refrigerate.
-
Storing assembled cucumber bites:
- Store leftover cucumber bites in a single layer in an airtight container in the fridge.
- They’re best eaten within 24 hours, though they can last up to 36–48 hours; the cucumbers simply start to release more water.
-
Freezing:
- This is not a freezer-friendly recipe. The cucumbers turn mushy once thawed, and the cream cheese texture changes.
-
Serving tips:
- Keep them chilled until you’re ready to put them on the table.
- For outdoor parties, nestle the serving plate over a larger bowl or tray with ice to keep this cold appetizer fresh and safe a bit longer.
If you’re planning a big party appetizer spread, make the herb cheese filling the day before, then assemble the cucumber bites a few hours before guests arrive. That way, you’re not stuck in the kitchen right when the doorbell rings.
Notes from My Kitchen
A few things I’ve learned after making these more times than I can count:
-
Dry cucumbers are happy cucumbers.
Extra moisture is the enemy of pretty appetizers. Blotting the slices and letting them rest on paper towels works wonders. -
Soft cream cheese is non-negotiable.
If it’s too firm, you’ll fight with your piping bag, and nobody needs that frustration right before guests come over. -
Herbs matter.
Fresh herbs really do make this recipe shine. Dried herbs can work in a pinch (use about one-third the amount), but the flavor and color aren’t quite the same. -
Taste as you go.
Cream cheese brands vary in saltiness. Always taste the herbed cream cheese filling and adjust salt, pepper, and lemon. -
Style vs. speed.
Piping the herbed cream cheese looks gorgeous, but spooning it is faster. For big casual gatherings, I usually spoon; for showers or holidays, I’ll pull out the piping bag.
If texture is your main concern, use English cucumbers and keep the slices on the thicker side—those make sturdy, crisp bites that don’t get soggy as fast.
FAQs About Cucumber Bites with Herb Cheese
1. Can I use regular cucumbers instead of English cucumbers?
Yes, you can. Just peel some or all of the skin if it’s thick, and scoop out a bit more of the seeds so the centers don’t get watery.
2. Can I lighten this recipe up more?
You can use reduced-fat cream cheese and plain nonfat Greek yogurt; the texture will be slightly less rich, but still tasty and creamy.
3. How long can cucumber bites sit out at room temperature?
For food safety, keep them out no more than 2 hours (or about 1 hour if it’s very warm), then return them to the fridge.
4. Can I make the herb cheese filling without fresh herbs?
Yes—use dried herbs instead. Start with about 1 teaspoon each of dried parsley and dill, then taste and adjust, since dried herbs are stronger.
5. My filling is too stiff to pipe. What should I do?
Stir in another spoonful of Greek yogurt or a splash of milk and mix again until it loosens slightly.
6. My cucumber bites got watery. How do I prevent that?
Make sure you blot the cucumber slices well, don’t slice them too early, and avoid stacking them tightly in containers; some moisture is natural, though.
7. Is this recipe gluten-free?
Yes, as written it’s naturally gluten-free, as long as your cream cheese and seasonings are gluten-free (most are, but you can double check labels).
8. Is this a good recipe for people watching carbs?
Yes—cucumbers are low in carbohydrates and the herbed cream cheese filling is higher in fat and protein, making these a popular low carb snack choice.
Final Thoughts
These Cucumber Bites with Herb Cheese feel like the kind of thing you’d see on a pretty catering tray, but you can make them in your own kitchen with simple, everyday ingredients. They’re fresh, light, and they disappear fast—always a good sign for a party appetizer.
If you try this Cucumber Bites with Herb Cheese Recipe, let me know how it went in the comments—tell me which herbs you used or if you tried one of the variations. And if you love easy cold appetizer recipes, you might also enjoy exploring more simple finger foods and healthy snacks for your next gathering.
Cucumber Bites with Herb Cheese
Ingredients
- 2 large English cucumbers or 3–4 smaller standard cucumbers; peel some skin and remove more seeds if using regular cucumbers
- 8 oz cream cheese softened; full-fat, reduced-fat, or whipped style
- 2-3 tablespoons Greek yogurt or sour cream whole milk Greek yogurt preferred for extra protein
- 2 tablespoons fresh parsley finely chopped
- 1-2 tablespoons fresh dill finely chopped
- 1 tablespoon fresh chives or green onion finely chopped
- 1 small clove garlic finely minced or grated; or 1/4 teaspoon garlic powder for milder flavor
- 1-2 teaspoons fresh lemon juice
- 1/4 teaspoon fine sea salt more to taste
- 1/8-1/4 teaspoon black pepper freshly ground
- extra chopped fresh herbs such as dill, parsley, or chives, for garnish
- paprika or smoked paprika for garnish, optional
- cracked black pepper for garnish, optional
- tiny cherry tomato wedges optional garnish
- crumbled feta or goat cheese optional garnish
- thin radish slices optional garnish
Instructions
- Wash and dry the cucumbers thoroughly, patting them dry with a clean kitchen towel so they are not slippery while you slice.2 large English cucumbers
- Cut cucumbers into 1/2-inch thick rounds. Keep them on the thicker side so they stay sturdy and don’t get floppy.2 large English cucumbers
- Lay the cucumber slices flat. Use a small melon baller or teaspoon to gently scoop out a shallow indentation in the center of each slice, leaving the bottom intact to form a small well for the filling.2 large English cucumbers
- Place the cucumber slices on a paper towel–lined tray and lightly blot the tops to remove excess moisture. Set aside.2 large English cucumbers
- Ensure the cream cheese is at room temperature so it mixes smoothly. If it is too cold, the filling will be lumpy and hard to pipe.8 oz cream cheese
- In a medium bowl, combine the softened cream cheese with the Greek yogurt or sour cream. Beat with a hand mixer or stir vigorously with a sturdy spatula until smooth, creamy, and well combined.8 oz cream cheese, 2-3 tablespoons Greek yogurt or sour cream
- Stir in the parsley, dill, chives or green onion, garlic, lemon juice, salt, and black pepper until the herbs are evenly distributed. Taste and adjust seasoning, adding more lemon, salt, pepper, or dill as desired.2 tablespoons fresh parsley, 1-2 tablespoons fresh dill, 1 tablespoon fresh chives or green onion, 1 small clove garlic, 1-2 teaspoons fresh lemon juice, 1/4 teaspoon fine sea salt, 1/8-1/4 teaspoon black pepper
- If the herb cheese mixture feels very soft, chill it in the refrigerator for 10–15 minutes until firm enough to hold its shape but still easy to pipe or spoon.
- Transfer the herb cheese mixture to a piping bag fitted with a star tip and pipe a small swirl into the well of each cucumber slice. Alternatively, use a small spoon or mini cookie scoop to mound a bit of filling on top of each slice.2 large English cucumbers, 8 oz cream cheese, 2-3 tablespoons Greek yogurt or sour cream, 2 tablespoons fresh parsley, 1-2 tablespoons fresh dill, 1 tablespoon fresh chives or green onion, 1 small clove garlic, 1-2 teaspoons fresh lemon juice, 1/4 teaspoon fine sea salt, 1/8-1/4 teaspoon black pepper
- Garnish each cucumber bite with extra chopped herbs, a sprinkle of paprika or smoked paprika, and a little cracked black pepper. Add optional garnishes like tiny cherry tomato wedges, crumbled feta or goat cheese, or thin radish slices, if desired.extra chopped fresh herbs, paprika or smoked paprika, cracked black pepper, tiny cherry tomato wedges, crumbled feta or goat cheese, thin radish slices
- Arrange the cucumber bites on a serving platter, cover lightly with plastic wrap, and chill for 20–30 minutes to allow the flavors to meld and the filling to firm slightly.
- Serve the cucumber bites cold, either straight from the refrigerator or after sitting at room temperature for about 10 minutes so the cream cheese softens slightly.
