Gluten Free Dill Cucumber Cottage Cheese Boats
Cool, crisp, and packed with fresh herb flavor, these cucumber boats are the kind of no-fuss dish that looks far more impressive than the effort involved. Hollowed-out English cucumbers become the perfect edible vessel for a creamy cottage cheese filling seasoned with dill, chives, garlic powder, and salt — a combination that tastes bright and satisfying all at once. Because every single ingredient here is naturally free of gluten, there's no label-reading stress or ingredient swapping required; it just works as written. The short rest in the fridge lets the herbs bloom into the cottage cheese, deepening the flavor before you even take a bite. These are ideal as a light lunch, a party appetizer, or a snack that actually keeps you full thanks to the protein-rich filling. Pile on the extra dill sprigs and chives before serving for a finish that looks as fresh 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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