Description
Stuffed Cucumber Cups are a light and refreshing appetizer filled with a creamy, herbed cheese mixture. Perfect for parties, potlucks, or casual gatherings, they offer a crisp and elegant bite-sized snack that’s easy to prepare and always a hit.
Ingredients
- 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
Instructions
- In a mixing bowl, combine softened cream cheese, sour cream, dill weed, minced onion, and celery salt. Mix until smooth.
- Use a peeler to stripe the cucumbers decoratively, then slice into 1-inch rounds.
- Using a melon baller or small spoon, scoop out the center of each cucumber round to form a cup, without piercing through the bottom.
- Transfer the filling to a pastry bag or ziplock bag with the corner snipped off.
- Pipe the filling into each cucumber cup.
- Garnish with fresh herbs or a sprinkle of paprika, if desired. Serve immediately.
Notes
- Substitute dill with chives or parsley for a different herb flavor.
- Add lemon juice or feta for tang, or horseradish/cayenne for spice.
- Goat cheese can be used for a richer filling.
- Top with chopped olives or sun-dried tomatoes for extra flair.
- Prep the filling and cucumber cups separately if making ahead; assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 cucumber cups
- Calories: 70
- Sugar: 1g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
