Cucumber Rounds with Herbed Cream Cheese
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!
Ingredients
- 1 English cucumber seedless, well chilled
- 1 brick Philadelphia Cream Cheese 8 oz, any variety, softened to room temperature
- ¼ cup minced fresh dill weed or a combination, parsley, or chervil ~or~ 1 ½ tablespoons dried dill weed or parsley
- 2 tablespoons dill pickle juice
- ¾ teaspoon granulated onion or onion powder
- ½ teaspoon granulated garlic or garlic powder
- Freshly ground black pepper to taste
- 1 green onion green part only, minced
Instructions
- 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.
To serve:
- 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.
Nutrition
Calories: 53kcalCarbohydrates: 1gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 15mgSodium: 46mgPotassium: 66mgVitamin A: 285IUVitamin C: 1.6mgCalcium: 20mgIron: 0.2mg
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.
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