Rice Free Dill Cucumber Cottage Cheese Boats
These cucumber boats are the kind of fresh, no-fuss dish that looks impressive on a platter but comes together with almost zero effort. Hollowed-out English cucumbers make the perfect crisp vessel, and the creamy cottage cheese filling — brightened with fresh dill, chives, and a hint of garlic — is cool, herby, and genuinely satisfying. Chilling the filling for just a few minutes before spooning it in lets the herbs bloom into the cheese, which makes a noticeable difference in flavor. Because every component here is naturally grain-free, there's no need to swap anything out or second-guess a single label. This is the kind of snack or light meal that works beautifully for a summer lunch, a party appetizer, or an easy weeknight side. The crunch of the cucumber against the creamy filling is a textural win every single time.
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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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