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Creamy Cucumber Chive Cups

Makes 24
Time 1 hr 20 min
Top these fresh and light hors d'oeuvres with smoked salmon, chopped olives or our exceptional ham.
Ingredients
  • 3 cucumbers
  • 3/4 cup low-fat cottage cheese
  • 1/4 cup nonfat plain yogurt
  • 3 tablespoons finely chopped chives divided
  • 1/8 teaspoon ground black pepper
  • 3 dashes hot sauce (optional)
  • 1/2 cup (2 ounces) flaked Changing Seas Hot Roasted Smoked Salmon or finely chopped pitted Kalamata olives or Wellshire Spiral-Sliced Ham
Method

Trim off the ends of each cucumber. Using a vegetable peeler, remove 3 evenly-spaced strips of peel from each. To make cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon or small melon baller to remove the seeds from the center of each without cutting through to the bottom. Transfer to a platter; set aside. 

In a food processor, purée cottage cheese, yogurt, 2 tablespoons chives, pepper and hot sauce. Spoon mixture into cucumbers, top with a sprinkling of salmon, olives or ham and garnish with remaining chives. Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead.)

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 cucumbers
  • 3/4 cup low-fat cottage cheese
  • 1/4 cup nonfat plain yogurt
  • 3 tablespoons finely chopped chives divided
  • 1/8 teaspoon ground black pepper
  • 3 dashes hot sauce (optional)
  • 1/2 cup (2 ounces) flaked Changing Seas Hot Roasted Smoked Salmon or finely chopped pitted Kalamata olives or Wellshire Spiral-Sliced Ham