Citrus Free Dill Cucumber Cottage Cheese Boats
These cucumber boats are the kind of fresh, no-fuss snack that feels fancy without requiring much effort at all. Hollowed-out English cucumbers make the perfect crisp vessel for a creamy, herb-flecked cottage cheese filling that's light but genuinely satisfying. The combination of fresh dill and chives stirred into low-fat cottage cheese is simple and bright, and a short rest in the fridge lets those herbs really bloom into the cheese before you serve. For anyone navigating citrus restrictions, this recipe is a natural fit — there's no lemon juice, no zest, and no citrus-based dressing hiding anywhere in the ingredient list. The flavor comes entirely from the herbs, a touch of garlic powder, and the cool crunch of the cucumber itself. These are great as an appetizer, a light lunch, or an afternoon snack that actually keeps you full. Serve them right away for maximum crunch, and don't skip the extra dill sprigs on top — they make the whole thing look as good as it tastes.
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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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