Cucumber Cream Cheese Bites
No-cook cucumber rounds filled with a ranch and dill cream cheese mixture and topped with halved cherry tomatoes. Makes about 30 bites.
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Ingredients
- 2 cucumbers washed and sliced into 1/2-inch-thick rounds
- 4 ounces cream cheese softened
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 3 teaspoons powdered ranch seasoning and dressing mix
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh dill minced
- salt and pepper to taste
- cherry tomatoes halved; one half per bite
Instructions
- Wash the cucumbers and cut them into 1/2-inch-thick rounds. Lay the rounds out and pat them dry with a paper towel.
- Carefully scoop a shallow hollow from each round, leaving enough cucumber at the bottom to hold the filling.
- Stir together the softened cream cheese, mayonnaise, sour cream, powdered ranch mix, lemon juice, garlic powder and minced dill. Add salt and pepper to taste and stir well.
- Transfer the mixture to a piping bag fitted with a fluted tip. Pipe the filling into the cucumber rounds.
- Top with halved cherry tomatoes. The bites are ready when the filling sits in the cucumber hollows and the tomato halves are in place. Keep refrigerated until ready to serve.
Notes
Pat the cucumber rounds dry before filling. Keep the bites refrigerated until serving. The cherry tomato halves are not counted in the nutrition figures because the recipe gives no amount.
Nutrition
Serving: 1servingCalories: 25kcalCarbohydrates: 1.2gProtein: 0.4gFat: 2.2gSodium: 40mgFiber: 0.1gSugar: 0.6g