Great summer appetizers don't have to be complicated and don't necessarily need the stove These crisp, refreshing cucumber rounds topped with a savoury herbed cream cheese come together in mere moments and disappear just as quickly!
1English cucumberseedless, well chilled
1brick Philadelphia Cream Cheese8 oz, any variety, softened to room temperature
¼cupminced fresh dill weedor a combination, parsley, or chervil ~or~ 1 ½ tablespoons dried dill weed or parsley
2tablespoonsdill pickle juice
¾teaspoongranulated onion or onion powder
½teaspoongranulated garlic or garlic powder
Freshly ground black pepper to taste
1green oniongreen part only, minced
Add the softened cream cheese, dill weed, dill pickle juice, granulated onion or onion powder, granulated garlic or garlic powder, and freshly ground black pepper to the bowl of a stand mixer, a large bowl with a hand mixer, or a bowl with a sturdy spoon. Mix on high (or mix aggressively by hand) until the cream cheese is soft, smooth, and all other ingredients are evenly distributed. Scrape into a pastry bag fitted with whichever tip you prefer, a zipper top bag, or a bowl which is then covered with plastic wrap and refrigerate for at least an hour before serving.
Slice the chilled cucumber into ¼-inch thick rounds. Pipe, squeeze, or spread the herbed cream cheese mixture into the center of each round. Serve immediately.
The leftover herbed cream cheese mixture is good for about a week when tightly wrapped and refrigerated.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.