Shellfish 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 are hollowed into little vessels and packed 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 together beautifully, so every spoonful tastes cohesive and intentional rather than thrown together. The garlic powder adds just enough savory depth to keep things interesting without overpowering the cool, garden-fresh vibe of the whole dish. Since every ingredient here is straightforward and plant- or dairy-based, there's no need to scrutinize labels for hidden seafood derivatives or worry about cross-contact from processed foods. These are ideal as a snack, a party appetizer, or a light lunch that looks far more impressive than the prep time would suggest.
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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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