With summer officially here, our hungry active kids that are home all day will need healthy snacks. Knowing that veggies are nature’s best snacks, I got creative and made these exciting and irresistible garden herbed cucumber bites. They’re also great for summer potlucks and picnics.
I brought these garden herbed cucumber bites to Leo’s preschool party on his last day. Although I didn’t see a lot of kids grabbing them amongst all the sweat treats, the adults there were absolutely in love with them. Since some of the moms asked me for the recipe, I came up with this total guide and a printable recipe that will make your next potluck party rock.
As a busy mom, a simple, easy, and quick recipe is always appreciated. If that’s you, these garden herbed cucumber bites definitely will be your best choice. The whipped cream cheese and sour cream on top is mixed with dill and garlic powder. I also add some fresh garden chives and chopped mint leaves to make the bites super refreshing. Does the combination of fresh mint and juicy cucumber sound enticing? It’s definitely a win-win.
The best choice of cucumber for this recipe is the English cucumber because it has less seeds than the regular cucumbers. I used a vegetable peeler to partially peel off some of the green skin. It gives the cucumber bites a fancier striped look. You can definitely skip this step if you’d like to keep all the skin.
Next, use a sharp knife to cut the cucumber into 1/2 inch thick slices. Remove some of the seeds with your knife, making a hole or cavity to hold the cream filling.
If you have a decorating pastry bag and nozzle, you can pipe the herbed cream cheese into the little hole or cavity of the cucumber slices. Don’t worry if you don’t have the tool, you can use a small spoon to scoop an appropriate amount of filling into the cucumber slices.
Finally, add some fresh garden chives and sprinkle on some finely chopped mint leaves, and you are good to go.
I’m sure people at your potluck will be impressed with your homemade garden herbed cucumber bites. On a hot summer day, they will be gone in no time.
- 8 oz fat-free cream cheese block or Tofutti® cream cheese for vegan choices
- 2 tablespoons light sour cream or Tofutti® sour cream for vegan choices
- 1 teaspoon garlic powder
- 2 tablespoons finely chopped fresh dill or 1 teaspoon dill weed
- 2 medium size English cucumbers
- 5-8 mint leaves, finely chopped
- 3 American chives, cut into 1 inch piece for garnishing
- Let the cream cheese soften at room temperature. Use an electric beater to beat the cream cheese until it is smooth. Mix in sour cream, garlic powder, and dill. Set aside.
- (Optional) Use a vegetable peeler to partially peel off some of the green skin. It gives the cucumber bites a fancier striped look.
- Use a sharp knife to cut the cucumber into ½ inch thick slices. Remove some of the seeds with your knife, making a hole or cavity to hold the herbed cream cheese filling.
- Assemble a decorating pastry bag and nozzle. Fill the bag with the prepared cream cheese filling, pipe the filling into the little hole or cavity of the cucumber slices. Use a small spoon to scoop an appropriate amount of filling into the cucumber slices if you don’t have a decorating pastry bag and nozzle.
- Garnish two pieces of fresh garden chives and sprinkle some finely chopped mint leaves on top of the cream cheese. Serve cold.
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