Seed Oil Free Dill Cucumber Cottage Cheese Boats
Cool, crisp, and loaded with fresh herb flavor, these cucumber boats are the kind of no-fuss recipe that looks far more impressive than the effort required. Hollowed-out English cucumbers become the perfect edible vessel for a creamy cottage cheese filling seasoned with dill, chives, garlic powder, and salt — nothing more, nothing less. Avoiding seed oils can feel tricky with store-bought dips and snacks, which often sneak in canola, soybean, or sunflower oil as a base, but this filling is built entirely from whole, recognizable ingredients with zero processed oils in sight. A short rest in the fridge lets the herbs bloom into the cottage cheese, deepening the flavor before you even take a bite. The result is light and satisfying at the same time — creamy filling against the cool snap of fresh cucumber is genuinely hard to beat. These work beautifully as an appetizer, a protein-packed snack, or a refreshing side alongside a bigger meal.
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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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