Stuff thick slices of cucumber with a cheddar and cream cheese dill spread for an appetizer that's tantalizes but leaves room for the meal to follow.

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Ingredients

Directions

  • Cut up cheddar cheese and place in a food processor. Pulse until broken up and almost ground. Add cream cheese, milk, dill, garlic powder and pepper. Pulse to blend evenly. Transfer to a large heavy-duty plastic bag.

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  • Peel cucumbers in strips, or peel whole cucumber, if desired. Cut into 3/4-inch-thick slices, about 15 per cucumber. Using a melon-baller, spoon or measuring spoon, scoop a small amount of flesh from the centers of the slices. Let slices sit, hollow-side down, on paper towels for 5 minutes.

  • Snip a corner from the bag with filling. Pipe filling into each cucumber slice, dividing equally. Serve immediately. Note: You may prepare and refrigerate filling ahead of time; let warm up slightly before piping into cucumbers.

Nutrition Facts

46 calories; 3 g total fat; 12 mg cholesterol; 70 mg sodium. 1 g carbohydrates; 3 g protein;

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