Wheat Free Dill Cucumber Cottage Cheese Boats
These crisp cucumber boats are the kind of fresh, no-fuss snack that feels fancy without any real effort. Hollowed-out English cucumbers act as the perfect edible vessel, holding a creamy, herb-flecked cottage cheese filling that's bright with fresh dill and chives. Every single ingredient here is naturally free of wheat, so there's no label-reading stress or ingredient swapping required — it just works as written. Chilling the filling for a few minutes before spooning it in makes a real difference, letting the herbs bloom into the cottage cheese and giving the whole thing a more cohesive, savory flavor. The result is cool, creamy, and satisfying with a satisfying crunch in every bite. These are great as a light lunch, an appetizer, or a protein-packed afternoon snack that doesn't feel like a compromise.
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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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