Stuffed Cuke Snacks Recipe
Stuffed Cuke Snacks Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Dorothy Pritchett of Wills Point, Texas suggests, "These cheese-filled slices look so pretty on an appetizer plate."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 large cucumber
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon crumbled blue cheese
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh dill
  • 1 teaspoon grated onion
  • 20 to 26 pimiento strips
  • Additional dill sprigs

Directions

Run the tines of a fork lengthwise down the cucumber. Cut a 1-in. slice from each end. Cut cucumber in half lengthwise; remove and discard seeds. Place cucumber cut side down on paper towel for 10 minutes. Combine cheeses, parsley, dill and onion; spoon into cucumber halves. Put halves back together; wrap in plastic wrap. Refrigerate for 3-4 hours. Cut into 1/2-in. slices; garnish with pimiento and dill. Yield: about 1-1/2 dozen.
Originally published as Stuffed Cuke Snacks in Taste of Home August/September 1998, p18

Nutritional Facts

3 each: 62 calories, 5g fat (3g saturated fat), 17mg cholesterol, 63mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 1 large cucumber
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon crumbled blue cheese
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh dill
  • 1 teaspoon grated onion
  • 20 to 26 pimiento strips
  • Additional dill sprigs
  1. Run the tines of a fork lengthwise down the cucumber. Cut a 1-in. slice from each end. Cut cucumber in half lengthwise; remove and discard seeds. Place cucumber cut side down on paper towel for 10 minutes. Combine cheeses, parsley, dill and onion; spoon into cucumber halves. Put halves back together; wrap in plastic wrap. Refrigerate for 3-4 hours. Cut into 1/2-in. slices; garnish with pimiento and dill. Yield: about 1-1/2 dozen.
Originally published as Stuffed Cuke Snacks in Taste of Home August/September 1998, p18

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