Stuffed Cucumber Snacks Recipes

STUFFED CUCUMBER SNACKS

Steps:

• Run the tines of a fork lengthwise down the cucumber.
• Cut a 1" slice from each end.
• Cut cucumber in half lengthwise; remove and discard seeds.
• Place cucumber cut side down on paper towel for 10 minutes.
• Combine cheeses, parsley, dill and onion; spoon into cucumber halves.
• Put halves back together; wrap in plastic wrap.
• Refrigerate for 3 to 4 hours.
• Cut into 1/2" slices; garnish with pimiento and dill.

STUFFED CUCUMBER BITES

Steps:

• Peel and slice cucumbers to 3/4 thick.
• With a melon baller, cut out center portion of the cucumber.
• Mix the cream cheese, mayo, hidden valley ranch mix, and salt in a bowl.
• Place in a pastry bag with a rosette pipette end.
• Pipe cucumber slice with cream cheese to 1/2 inch above cucumber.
• Stand a halved grape tomato in the cream cheese.
• Sprinkle with chives, fresh dill weed, or parsley to garnish.

STUFFED CUCUMBER SNACKS

Steps:

• Using vegetable peeler, cut lengthwise strips of peel down 4 sides of the cucumber, making a square shape (some peel will remain). Cut cucumber into 1-inch slices. Make indentation in center of each slice by scooping with small melon baller or spoon.
• Fill each indentation with about 1 teaspoon deli salad. Top each with orange or lemon wedge.

STUFFED CUCUMBER CUPS

Steps:

• Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
• Remove the ends and cut each cucumber into 3/4 inch rounds.
• Using a melon baller, scoop out the seeds from the center of each round to form a cup.
• Reserve 1 tbsp of the walnuts as a garnish.
• Combine remaining ingredients and stir until well blended.
• Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.

STUFFED CUCUMBERS

Steps:

• Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes. , Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.

STUFFED CUCUMBER CUPS

Steps:

• In food processor, combine cashews, red pepper, water, lemon juice, paprika, salt and garlic. Process until smooth. Transfer to bowl and set aside.
• Cut ends off cucumber and cut into 10-12 pieces. Using a melon baler, scoop out the seeds to make a ring.
• Place cucumber on serving plate. Fill each with 1 tablespoon cashew mixture. Can be made up to 2 days in advance.