Lupin Free Dill Cucumber Cottage Cheese Boats
These cucumber boats are the kind of fresh, no-fuss snack that disappears fast — cool, creamy, and packed with bright herby flavor in every bite. Hollowed-out English cucumbers make the perfect edible vessel, sturdy enough to hold a generous mound of cottage cheese filling without going soggy. The combination of fresh dill, chives, and a touch of garlic powder stirred into low-fat cottage cheese is simple but genuinely delicious, especially after a short rest in the fridge lets all those flavors bloom together. For anyone navigating lupin sensitivities, this recipe is a breath of fresh air — every ingredient is straightforward and naturally free from the legume-based flours and fillers that can sneak into processed snacks and dips. There's no scanning labels or second-guessing here, just real, recognizable produce and dairy. Serve them as an appetizer, a light lunch, or an afternoon snack, and don't skip the extra dill sprigs on top — they make the whole plate 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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