Description

Stuffed Cucumber Cups with Herbed Cream Cheese are cool, elegant, and full of fresh herb flavor. Hollowed cucumber rounds filled with a garlicky herb cream cheese make a beautiful low-carb appetizer perfect for any occasion.

Ingredients

2 large English cucumbers

8 ounces cream cheese, softened

2 tablespoons fresh dill, chopped

1 tablespoon fresh chives, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon lemon zest

1 tablespoon lemon juice

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

Paprika for garnish

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Instructions

1. Slice the cucumbers into 1 and 1/2 inch thick rounds.

2. Use a small spoon or melon baller to hollow out the center of each round, leaving the bottom intact to form a cup.

3. Pat the cucumber cups dry with a paper towel.

4. Mix the cream cheese with dill, chives, parsley, lemon zest, lemon juice, garlic powder, salt, and black pepper until smooth.

5. Spoon or pipe the herbed cream cheese into each cucumber cup.

6. Dust lightly with paprika and garnish with a small herb sprig.

7. Arrange on a platter and serve chilled.

Notes

Do not hollow too deep or the cups will leak.

Use a piping bag for a cleaner, more professional presentation.

Fill up to one hour ahead and refrigerate until ready to serve.