Ingredients
- 2 large cucumbers
- 8 oz (225g) cream cheese, softened
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
- Optional: chopped chives or parsley for garnish
Instructions
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly and pat them dry. Slice them into thick rounds, about ½ inch thick. If desired, use a small spoon or melon baller to scoop out a little of the center to create a space for the filling.
Step 2: Make the Cream Cheese Filling
In a medium bowl, combine the softened cream cheese, fresh dill, garlic powder, lemon juice, salt, and black pepper. Mix until the filling is smooth and creamy.
Step 3: Fill the Cucumbers
Using a spoon or piping bag, add a small amount of the cream cheese mixture onto each cucumber slice. Spread it evenly or pipe it neatly for a decorative look.
Step 4: Add Garnish
Sprinkle chopped chives, parsley, or extra dill over the filled cucumber slices for added flavor and color.
Step 5: Chill and Serve
Place the cream cheese cucumbers in the refrigerator for 15–20 minutes before serving. This helps the flavors blend together and keeps them refreshingly cool.
Serving Tips
- Serve as a keto-friendly snack, appetizer, or party platter.
- Top with smoked salmon, crispy bacon bits, or sliced olives for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Yield: 20–24 cucumber bites
Prep Time: 15 minutes
Net Carbs: Approximately 2g per serving (varies by ingredients used)
