Eggless Dill Cucumber Cottage Cheese Boats
These crisp cucumber boats are the kind of light, refreshing bite that feels fancy without requiring much effort at all. Hollowed-out English cucumbers become the perfect edible vessel for a creamy, herb-flecked cottage cheese filling seasoned with fresh dill, chives, garlic powder, and a pinch of salt. A short rest in the fridge lets the herbs bloom into the cheese, deepening the flavor before you even take a single scoop. The result is cool, savory, and satisfying — ideal as an appetizer, snack, or a low-fuss lunch straight from the fridge. Because the filling is built entirely from cottage cheese and fresh herbs, there are no eggs hiding in the mix, which makes this a genuinely worry-free option for anyone navigating that restriction. Garnish with a few extra dill sprigs and chives right before serving and they look almost too pretty to eat — almost.
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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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