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Cuke Heart Appetizers Recipe

Cuke Heart Appetizers Recipe

From Sylmar, California reader Norma Thune comes this zesty appetizer she regularly whips together for company. You can serve her spinach concoction on crunchy shapes cut from fresh cucumbers, like we have here, or offer it with crackers and vegetable dippers. Either way, it's a treat to eat!—Norma Thune, Sylmar, California
TOTAL TIME: Prep: 20 min. + chilling YIELD:40 servings


  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 can (8 ounces) water chestnuts, drained and finely chopped
  • 1/4 cup diced red onion
  • 1 package (1.4 ounces) dry vegetable soup mix
  • 1-1/2 cups (12 ounces) sour cream
  • 1 cup mayonnaise
  • 11 large cucumbers (largest diameter available)
  • Fresh dill sprigs, optional


  • 1. In a medium bowl, combine spinach, water chestnuts, onion and soup mix. Stir in sour cream and mayonnaise. Cover and refrigerate for 1 hour. Peel and slice cucumbers 1/4 in thick; cut with 1-3/4-in. to 2-1/4-in. heart-shaped cutters. Spoon 1 teaspoon of spinach mixture on small hearts and 2 teaspoons on large hearts. Garnish with dill sprigs if desired. Yield: 30-40 servings.