Cucumber Bites

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!


Ingredients

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!

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