Cream Cheese Cucumber Rounds
Bright fresh cucumbers provide the perfect base for savory cream cheese filling!
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz Cream Cheese (room temp)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/8 tsp dried dill
- 1 clove garlic, crushed or super finely minced
- 1/8 tsp black pepper
- 2 tbsp whipping cream
- 3 English Cucumbers (12-14 inches)
- minced chives or parsley for garnishing
Instructions
- 1
Whip the cream cheese and all the filling ingredients except the cream until smooth
- 2
Add the cream and whip till the cream is well incorporated and the mixture looks fluffier - about 2 minutes
- 3
Wash your cucumbers well and peel alternate strips. You should see a peeled stripe, then a darker green one where the skin remains, etc
- 4
Cut into one inch thick rounds
- 5
Scoop out the centers of the cucumber with a melon baller or a small spoon to create an indent
- 6
Fill a piping bag with the cream cheese mixture - I used a large tip but you can also just cut a hole in the corner of a ziploc bag and pipe a pretty round
- 7
When they are all filled then garnish with parsley or chives. You can serve these immediately or efrigerate them for up to two hours but not much longer because they can get too watery depending on the cucumber.