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Recipe from Simpler Savory

The recipe

Low-Carb Cucumber Cream Cheese Bites

Prep
20 min
Cook
0 min
Total
20 min
Servings
8 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 8 servings.

calories
70

2× the original author values. Recipe yield: 8 servings.

calories
140

3× the original author values. Recipe yield: 8 servings.

calories
210
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 Persian cucumbers — washed, ends trimmed; or 1 large English cucumber
  • 1/4 teaspoon fine sea salt — for drawing out moisture
  • paper towels — for blotting
  • 8 ounces cream cheese — full-fat brick, softened to room temperature
  • 2 tablespoons Greek yogurt or sour cream — adds lightness; more as needed
  • 1 teaspoon lemon zest — finely grated
  • 1 teaspoon lemon juice — just a splash to brighten
  • 2 tablespoons fresh dill — finely chopped
  • 2 tablespoons fresh chives — finely chopped
  • 1 small garlic clove — very finely grated; or 1/8 tsp garlic powder
  • 1/4 teaspoon fine sea salt — to taste
  • 1/8 teaspoon black pepper — freshly cracked
  • 2 tablespoons everything bagel seasoning — or to taste
  • 2 ounces smoked salmon — minced finely
  • 1/2 teaspoon paprika or crushed red pepper — for color/heat
  • 1 tablespoon toasted sesame seeds or capers — optional garnish

Instructions

  1. Rinse cucumbers, pat very dry, trim ends, and slice into 1/2-inch-thick coins (or thick ovals if using English cucumbers).
  2. Use a melon baller or teaspoon to scoop a shallow indent in one side of each coin to hold filling.
  3. Sprinkle lightly with fine sea salt and rest on paper towels for 10 minutes, then blot thoroughly to remove moisture.
  4. In a medium bowl, add softened cream cheese, Greek yogurt or sour cream, lemon zest, and lemon juice.
  5. Add dill, chives, finely grated garlic, salt, and pepper; beat with a fork or small whisk until smooth and fluffy.
  6. If too stiff to pipe, beat in 1 teaspoon more yogurt at a time until the mixture is lush and holds soft peaks.
  7. Transfer filling to a piping bag fitted with a star tip (or a zip-top bag with a snipped corner).
  8. Pat cucumbers dry once more and arrange on a platter, indented side up.
  9. Pipe 1 to 1 1/2 teaspoons of filling onto each cucumber coin, forming small rosettes.
  10. Sprinkle with everything bagel seasoning, paprika, sesame seeds, or add tiny curls of smoked salmon or a few capers.
  11. Serve immediately for the crispest texture, or chill up to 6 hours before serving.
  12. For best results, keep cucumbers and filling separate until the last hour; pipe just before serving.

Notes

Make the herbed cream cheese up to 3 days ahead; press plastic wrap directly onto the surface and refrigerate in an airtight container. Slice and scoop cucumbers up to 24 hours in advance and store layered between paper towels. Assembled bites keep covered and chilled for up to 6 hours; they are best eaten within 24 hours as cucumbers will weep and soften. No reheating needed.

Source: https://simplersavory.com/low-carb-cucumber-cream-cheese-bites/