Cucumber Bites with Herb Cheese
Fresh, crisp, and creamy, these cucumber bites are topped with a light herbed cream cheese mixture for a cool, no-bake appetizer that looks fancy but takes just minutes to pull together.
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.
Notes
Yield: about 30–36 cucumber bites, depending on cucumber size and slice thickness. Plan for 3–4 bites per person when serving with other appetizers, or 5–6 if these are the main finger food. Make-ahead: herb cheese filling can be prepared up to 2 days in advance and stored in an airtight container in the fridge. Cucumbers can be sliced 8–10 hours ahead, laid on a paper towel–lined tray, covered, and refrigerated. Assembled bites are best eaten within 24 hours, though they can last up to 36–48 hours; cucumbers will gradually release water. Not freezer friendly. For best results, blot cucumbers well, use fully softened cream cheese, and taste and adjust the herb cheese seasoning before piping.
Nutrition
Calories: 60kcal
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