These crisp cucumber boats are the kind of light, refreshing bite that feels fancy without any real fuss. Hollowed-out English cucumbers get filled with a creamy, herb-flecked cottage cheese mixture that's bright with fresh dill and chives — clean, cool flavors that work beautifully together. Managing a nickel sensitivity often means scrutinizing ingredient lists and avoiding whole grains, legumes, and certain nuts that tend to show up in seemingly innocent snacks, but this recipe sidesteps all of that with a short, straightforward lineup. Cottage cheese, cucumbers, fresh herbs, and a pinch of garlic powder are all you need, and none of them are high-nickel offenders. 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 in the boats. Serve these as an appetizer, a light lunch, or a snack that actually feels satisfying, and finish with a few extra dill sprigs on top for a little visual flair.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
In a mixing bowl, combine the cottage cheese, dill, chives, garlic powder, and salt. Stir with a fork until evenly mixed.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
