Best Cream Cheese Stuffed Cucumbers Recipes

LOX AND CREAM CHEESE STUFFED CUCUMBERS

Steps:

• Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.

CREAM CHEESE STUFFED CUCUMBERS

Steps:

• Remove ends from cucumber and cut in half lengthwise. Using a melon baller, remove seeds from both halves.
• In a small bowl, combine cream cheese, olives and chives. Blend until well mixed.
• Stuff each cucumber half with the cheese and reassemble halves, pressing together gently.
• Wrap in plastic wrap and refrigerate overnight. Cut into ¼ inch slices to serve.

LOX AND CREAM CHEESE STUFFED CUCUMBERS

Steps:

• Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 3/4-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, and some dill. Combine thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.

LOX AND CREAM CHEESE STUFFED CUCUMBERS

Steps:

• 1. Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact.
• 2. Cut off ends of cucumber and slice into 1-inch rounds.
• 3. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside.
• 4. In a bowl, combine equal parts cream cheese and sour cream.
• 5. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly.
• 6. Transfer the mixture to a pastry bag with a star 8 tip.
• 7. Pipe the filling generously into each cucumber section.
• 8. Garnish with sprig of dill.
• 9. As an alternative, use red pepper cream cheese.