Stuffed Cucumber Cups are a light, refreshing appetizer that comes together with minimal effort. Filled with a creamy, herbed cheese mixture, they’re a crowd-pleaser at every event. I find them perfect for potlucks, game days, or any casual gathering where finger food is welcome.µ

Why You’ll Love This Recipe

I love how simple and adaptable this recipe is. It’s easy to make in large batches, but also scales down without fuss. The crisp cucumber balances beautifully with the creamy filling, making every bite refreshing and satisfying. It’s a great way to serve something elegant without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 5-6 long cucumbers

• 1 8 oz package cream cheese, softened

• 1 16 oz container sour cream

• 2 tablespoons dill weed

• 1 tablespoon dried minced onion

• 1 teaspoon celery salt

Directions

1. In a mixing bowl, I combine the softened cream cheese, sour cream, dill weed, minced onion, and celery salt.

2. I like to stripe the cucumbers with a peeler for a decorative touch, then slice them into 1-inch rounds.

3. Using a melon baller or spoon, I scoop out the center of each cucumber round to create a small cup—being careful not to go all the way through.

4. I transfer the filling into a pastry bag (or a ziplock bag with the tip cut off) and fill each cucumber cup.

5. I garnish with fresh herbs or a sprinkle of paprika for a little extra color and flavor.

Servings and timing

This recipe makes about 24-30 cucumber cups, depending on the size of the cucumbers and slices. I usually spend about 15 minutes on prep and another 10 minutes assembling, so I have it ready to serve in under 30 minutes.

Variations

• I sometimes swap the dill for fresh chives or parsley for a slightly different herb flavor.

• For a tangier kick, I add a dash of lemon juice or a sprinkle of feta cheese to the filling.

• If I’m feeling spicy, I mix in a bit of horseradish or cayenne pepper for heat.

• I also enjoy experimenting with different cheeses—goat cheese adds a rich, tangy twist.

• I like to top them with finely chopped olives or sun-dried tomatoes for extra flavor.

Storage/reheating

I find these are best served fresh, but if I need to make them ahead, I prep the filling and cucumbers separately. I store the filling in an airtight container in the fridge for up to 2 days and stuff the cucumbers right before serving. I don’t recommend freezing or reheating these, as the cucumbers lose their texture.

FAQs

How far in advance can I make these?

I usually make the filling up to 2 days in advance, but I wait to stuff the cucumbers until just before serving so they stay crisp.

Can I use low-fat cream cheese or sour cream?

I prefer using full-fat versions for the best texture and flavor. Low-fat alternatives can make the filling runnier and less stable.

What if I don’t have a melon baller?

A small spoon works just fine. I just take care not to scoop all the way through the bottom of the cucumber slice.

Can I make this recipe vegan?

Yes, I substitute dairy-free cream cheese and sour cream for a completely plant-based version.

What should I do with the cucumber centers?

I like to save them and toss them into a cucumber cocktail or blend them into smoothies. It’s a no-waste bonus!

Conclusion

Stuffed Cucumber Cups are a simple, elegant appetizer that I come back to again and again. Whether I’m hosting a summer gathering or just want a quick snack that feels special, these hit the mark every time. They’re easy to adapt, quick to prepare, and always disappear fast from the platter.