Ginger Free Dill Cucumber Cottage Cheese Boats
These cucumber boats are the kind of fresh, no-fuss snack that looks impressive on a plate but comes together with almost zero effort. Hollowed-out English cucumbers make the perfect crisp vessel for a creamy herb filling, and the combination of cottage cheese, fresh dill, and chives delivers a bright, savory bite every single time. Many spiced or flavored dips sneak in ginger without a second thought, but this recipe keeps things clean and herb-forward, so you never have to second-guess the ingredient list. A short rest in the fridge lets the herbs bloom into the cottage cheese, deepening the flavor before you even take a bite. The result is cool, creamy, and satisfying — genuinely good enough to serve at a gathering or just enjoy as a light lunch straight from the fridge. Garlic powder and salt round out the seasoning without overwhelming the delicate freshness of the dill, making every scoop feel balanced and intentional.
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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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