I’m a fan of appetizers, and I sometimes enjoy them as much as an entire meal. I can only describe these cucumber appetizers as tiny bites of freshness. The colors are eye-catching, and they remind me of miniature salads. They’re light, easy to make, and will make an attractive addition to any event.
Cucumber Cream Cheese Appetizers
4 large English cucumbers
1 pint grape tomatoes
1 (8 ounce) package cream cheese, softened
1 (5.3 ounce) container plain Greek yogurt
3 tablespoons fresh dill, minced
1 tablespoon powdered ranch dressing mix
1 pint grape tomatoes
1 (8 ounce) package cream cheese, softened
1 (5.3 ounce) container plain Greek yogurt
3 tablespoons fresh dill, minced
1 tablespoon powdered ranch dressing mix
Cucumbers can be prepared with the skin on, peeled, or partially peeled. Slice into rounds. Slice tomatoes into halves; set aside. In a medium bowl, combine cream cheese, yogurt, dill, and dry ranch dressing. Blend together with an electric mixer, mixing well. Fill a piping bag with the cream cheese mixture. Pipe a dollop onto each cucumber slice. Top with a tomato half. Refrigerate until ready to serve.
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This would make a good appetizers before the meals. They have the nutrition of cucumber and the taste of cream cheese. Thank you for the recipe.