Mushroom Free Dill Cucumber Cottage Cheese Boats
These cucumber boats are the kind of light, refreshing bite that feels fancy without requiring much effort at all. Crisp English cucumbers get hollowed into little vessels and loaded with a creamy, herb-flecked cottage cheese filling that's bright with fresh dill and chives. A short rest in the fridge lets the flavors meld beautifully, so every scoop tastes cohesive and cool rather than thrown together. The whole thing comes together with just a handful of clean, straightforward ingredients — no hidden extras to second-guess. For anyone navigating a mushroom sensitivity, this recipe is naturally in the clear, relying entirely on fresh produce and dairy with zero ambiguity. Serve them as an appetizer, a light lunch, or a snack board 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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