My sister and I catered a party this past weekend, and we were looking for a good vegetarian option to serve as an appetizer. We wanted something that would be good at room temp, and I found these bites on Pinterest and had to try them. They were a hit!
1 brick Cream Cheese (8oz), softened
¼ cup Ranch Dressing
2 Cucumbers (long)
Pint Grape Tomatoes, halved length wise
Pinch of Salt
2 tbsp Dill (fresh)
2 tbsp Chives (optional, for garnish)
Using a vegetable peeler, remove the skin from the cucumbers. Cut cucumber in ½ inch thick rounds. Using a small spoon or a melon baller, scoop a small divot into the top of the cucumber (this is where the cheese mixture will rest).
In a mixing bowl, combine the cream cheese, ranch dressing, salt, and fresh dill. Beat with a hand mixer (what I used, it makes for a fluffier mixture), or mix together with a spoon. Now, you can certainly spoon the mixture into the cucumber cups, but I prefer to use a large zip lock bag, with a piping tip (it is seriously easy, and looks so pretty!)
Pipe the mixture into each cucumber cup, then top with a grape tomato half. Arrange on a platter, and sprinkle with chives for garnish. Enjoy!