Dairy Free Basil-Avocado Cucumber Bites

Total time15 min

Prep time15 min

Cook time0 min

5.0

(18)

These little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. Cool, crisp cucumber rounds get topped with a silky, herb-forward spread made from ripe avocados, a full cup of fresh basil, garlic, lemon juice, and a warm hint of turmeric and ginger — it's vibrant, creamy, and completely plant-based without any workarounds. Skipping dairy here isn't a compromise at all; the avocado delivers all the richness you'd want from a cream cheese or sour cream base, and the food processor brings it together in under a minute. A pinch of flaky sea salt and a drizzle of olive oil at the end elevate the whole thing from snack to something you'd genuinely serve at a dinner party. They're best assembled right before serving so the cucumbers stay crisp and the spread stays bright green and gorgeous. Whether you're hosting guests with dietary restrictions or just want a fresh, no-fuss bite that looks impressive, this one checks every box.

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Ingredients

4 servings

For the bites

2 large english cucumbers

For the basil-avocado spread

2 ripe avocados, halved and pitted
1 cup fresh basil leaves, packed
2 cloves garlic, minced
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
½ tsp fine sea salt
¼ tsp ground turmeric
¼ tsp ground ginger

For serving

fresh basil leaves, for serving (optional)
extra-virgin olive oil, for drizzling (optional)
flaky sea salt, for finishing (optional)

Instructions

1
Slice the cucumbers into rounds about 1/2 inch thick, discarding the ends. Arrange the rounds in a single layer on a serving platter.
2
Scoop the avocado flesh into a food processor. Add the basil, garlic, olive oil, lemon juice, salt, turmeric, and ginger. Process until smooth and creamy, scraping down the sides once, about 30–45 seconds.

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