Hazelnut Free 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 vessel for a creamy, herb-flecked cottage cheese filling seasoned with fresh dill, chives, garlic powder, and a pinch of salt. Letting the filling rest in the fridge for a few minutes before serving is a small step that makes a real difference — the herbs bloom into the cheese and the texture firms up just enough to hold its shape beautifully when spooned into the boats. The whole thing is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden ingredients sneaking into your snack. It's a great option when you want something that feels indulgent but is actually clean and wholesome. Serve them as an appetizer, a light lunch, or a party platter centerpiece and watch them disappear fast.
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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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