Macadamia Free Dill Cucumber Cottage Cheese Boats
These cucumber boats are the kind of light, fresh 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 that's bright with fresh dill and chives. A short rest in the fridge lets the garlic and herbs bloom into the cheese, so every spoonful tastes cohesive and well-seasoned rather than thrown together. The whole thing comes together with just a handful of clean, straightforward ingredients — no specialty items, no hidden allergens to decode on a label. For anyone navigating tree nut concerns, this recipe is naturally worry-free from start to finish, relying entirely on fresh produce and simple dairy. Serve them as a snack, a party appetizer, or a light lunch and they disappear fast — the cool crunch of the cucumber against the creamy filling is genuinely hard to resist.
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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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