Low Sugar Dill Cucumber Cottage Cheese Boats
These cucumber boats are the kind of snack that looks impressive but comes together with almost zero effort. Crisp English cucumbers get hollowed into little vessels and packed with a creamy, herb-flecked cottage cheese filling that's bright, savory, and genuinely satisfying. Fresh dill and chives do all the heavy lifting here, giving the filling a garden-fresh flavor that tastes far more indulgent than the ingredient list suggests. A short rest in the fridge lets the herbs bloom into the cottage cheese, so every bite is cohesive and cool rather than just thrown together. For anyone keeping a close eye on added sugars, this recipe is a natural fit — every ingredient is whole and straightforward, with no sweetened dressings, flavored dairy, or processed shortcuts in sight. Serve them as a light lunch, a party appetizer, or an afternoon snack that actually keeps you full.
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Learn more →Ingredients
4 servings
- 4 medium english cucumbers
- 2 cups low-fat cottage cheese
- 3 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, thinly sliced
- ¼ tsp garlic powder
- ¼ tsp salt
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- 1 tsp fresh dill sprigs (optional)
Instructions
- 1
Trim the ends from each cucumber and halve them lengthwise. Use a small spoon or melon baller to scoop out the seeds and a shallow channel of flesh, leaving a sturdy shell about 1/4 inch thick. Pat the inside of each boat dry with a paper towel.
- 2
In a mixing bowl, combine the cottage cheese, dill, chives, garlic powder, and salt. Stir with a fork until evenly mixed.
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