Cucumber Bites with Herb Cheese
Cool, crisp cucumber cups filled with creamy herbed cheese—an easy, no-bake appetizer or snack that looks elegant but comes together in about 20 minutes.
Ingredients
- 2 large English cucumbers or 4–5 smaller Persian cucumbers
- 8 oz cream cheese softened; about 225 g, full-fat preferred
- 3 tablespoons plain Greek yogurt whole milk for extra creaminess
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons fresh chives or green onion tops finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 small clove garlic minced or grated; or 1/4 teaspoon garlic powder
- 1-2 teaspoons fresh lemon juice to taste
- 1/4 teaspoon fine sea salt plus more to taste
- 1/8 teaspoon freshly ground black pepper
- 1-2 tablespoons Parmesan cheese finely grated, optional
- red pepper flakes pinch, optional, for heat
- fresh herbs or toppings for garnish such as tiny dill sprigs, extra chopped chives, smoked paprika, everything bagel seasoning, or sesame seeds
Instructions
- Rinse the cucumbers and pat them dry. Cut off and discard the ends. Slice each cucumber into rounds about 3/4-inch thick so they are sturdy enough to hold the filling.
- Using a small melon baller or 1/2-teaspoon measuring spoon, gently scoop out a shallow well in the center of each cucumber slice, leaving a solid bottom so the filling does not go through. If any slices roll, trim a thin sliver from the bottom so they sit flat.
- In a medium bowl, combine the softened cream cheese, Greek yogurt, dill, chives, parsley, garlic, lemon juice, salt, pepper, and Parmesan (if using). Mash with a fork, then switch to a spatula or hand mixer and blend until smooth and fluffy. Taste and adjust salt, pepper, and lemon as needed.
- If the herbed cream cheese mixture is very soft, chill it in the refrigerator for 10–15 minutes to firm up slightly and make it easier to pipe or spoon into the cucumber cups.
- Transfer the herb cheese filling to a piping bag fitted with a star or round tip. Alternatively, use a zip-top bag with a small corner snipped off, or plan to use a small spoon to mound the filling.
- Arrange the cucumber cups on a serving platter. Pipe or spoon about 1–2 teaspoons of the herbed cheese filling into each well, creating a small swirl or mound on top.
- Sprinkle the filled cucumber bites with extra chopped herbs and any desired toppings such as a pinch of red pepper flakes, smoked paprika, everything bagel seasoning, or sesame seeds.
- Cover the platter loosely with plastic wrap and chill the cucumber bites for 20–30 minutes so the flavors meld and the filling firms up slightly. Serve slightly chilled for best taste and texture.
Notes
Makes about 24–30 cucumber bites, enough for 6–8 people as an appetizer or 3–4 as a light lunch or snack. For make-ahead, prepare the herbed cheese filling up to 3 days in advance and refrigerate. Slice and hollow cucumbers up to 4–6 hours ahead and keep covered with a slightly damp paper towel; fill shortly before serving. Store assembled bites in a single layer in an airtight container in the fridge for up to 24 hours. Do not freeze, as cucumber texture deteriorates. Let bites sit at room temperature for about 10 minutes before serving so flavors open up.
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