Chicken Free Dill Cucumber Cottage Cheese Boats
These cucumber boats are the kind of light, refreshing bite that feels almost too pretty to eat — almost. Crisp English cucumbers are 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 herbs bloom into the cheese, so every spoonful tastes cohesive and lively rather than just thrown together. The whole thing comes together with zero cooking, making it a genuinely effortless option for warm days when you want something satisfying without turning on the stove. Because the ingredient list is entirely plant and dairy based, there's no need to scrutinize labels or worry about hidden poultry-derived broths or additives sneaking into your meal. Serve them as a snack, a starter, or a light lunch alongside a simple salad — they disappear fast either way.
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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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