Cashew Free Dill Cucumber Cottage Cheese Boats
These cucumber boats are the kind of light, refreshing bite that feels fancy without requiring much effort at all. Crisp English cucumbers get hollowed into little vessels and loaded with a creamy, herb-flecked cottage cheese filling that's bright with fresh dill and chives. A short rest in the fridge lets the flavors meld beautifully, so every spoonful tastes cohesive and intentional rather than thrown together. The ingredient list is short and straightforward — no nut-based creams or blended cashew fillings that can sneak into similar recipes — just real, whole ingredients you can feel good about. Garlic powder adds a subtle savory backbone that ties the cottage cheese and herbs together without overpowering the cool, clean crunch of the cucumber. These are perfect as an appetizer, a light lunch, or a snack that actually keeps you satisfied. Serve them right away for maximum crunch, and don't skip the extra dill sprigs on top — they make the whole plate look stunning.
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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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