Creamy Cucumber Chive Cups Recipes

CREAMY CUCUMBER CHIVE CUPS

Steps:

• Trim off the ends of each cucumber.
• Using a vegetable peeler, remove 3 evenly-spaced strips of peel from each.
• To make cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon or small melon baller to remove the seeds from the center of each without cutting through to the bottom.
• Transfer to a platter; set aside.
• In a food processor, purée cottage cheese, yogurt, 2 tablespoons chives, pepper and hot sauce.
• Spoon mixture into cucumbers, top with a sprinkling of salmon, olives or ham and garnish with remaining chives.
• Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead.)

CREAMY CHIVE CUCUMBER CUPS

Steps:

• Trim off the ends of each cucumber. Using a vegetable peeler, remove 3 evenly spaced strips of peel from each.
• To make the cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon to remove the seeds from the center of each without cutting through to the bottom.
• Transfer to a platter; set aside.
• In a food processor, puree cottage cheese, yogurt(or sour cream), 2 tablespoons chives, pepper and hot sauce.
• Spoon mixture into cucumbers, top with a sprinkling of the smoked salmon or olives and garnish with remaining chives.
• Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead). Enjoy!

CUCUMBER CUPS WITH CREAMY SALMON WHIP

Steps:

• Process the cottage cheese and milk in a food processor until smooth. Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy. Refrigerate at least 1 hour or overnight.
• Cut the cucumbers into 3/4-inch-thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.
• Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives. Cover and refrigerate until ready to serve, up to 1 hour.

CUCUMBER CUPS

Steps:

• Peel the cucumbers and slice length wise into 1¼ inch pieces.
• Using a melon baller, carve out the seeds to create a vessel, making sure to leave the bottom intact.
• Using a piping bag or a small spoon, fill each one with hummus (about 1 teaspoons each).
• Sprinkle with paprika and finely chopped parsley.