Mustard 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. Hollowed-out English cucumbers become the perfect 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 flavors meld beautifully, so every spoonful tastes cohesive and intentional rather than thrown together. For anyone navigating condiment allergies, this recipe is a breath of fresh air — there's no mustard hiding in a dressing, a marinade, or a seasoning blend, just clean, simple ingredients you can trust. The garlic powder adds a subtle savory backbone that ties everything together without overpowering the cool, grassy notes of the herbs. Serve them straight from the fridge on a warm afternoon and they disappear fast, making them a great option for entertaining or a quick protein-packed snack.
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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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