Best Creamy Chive Cucumber Cups Recipes

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CREAMY CHIVE CUCUMBER CUPS



Creamy Chive Cucumber Cups image

Fresh light hors d'oeuvres that are quick, easy and tasty! Great for weeknights, dinner partys, or set out as snacks. Adapted from Whole Foods.

Provided by Sharon123

Categories     Cheese

Time 15m

Yield 24 cucumber cups

Number Of Ingredients 7

3 cucumbers
3/4 cup lowfat cottage cheese
1/4 cup nonfat plain yogurt (or try low fat sour cream)
3 tablespoons finely chopped chives, divided
1/8 teaspoon freshly ground black pepper
3 -4 dashes hot sauce (optional)
1/2 cup finely chopped pitted kalamata olive (or 2 ounce flaked smoked salmon -1/2 cup)

Steps:

  • Trim off the ends of each cucumber. Using a vegetable peeler, remove 3 evenly spaced strips of peel from each.
  • To make the cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon to remove the seeds from the center of each without cutting through to the bottom.
  • Transfer to a platter; set aside.
  • In a food processor, puree cottage cheese, yogurt(or sour cream), 2 tablespoons chives, pepper and hot sauce.
  • Spoon mixture into cucumbers, top with a sprinkling of the smoked salmon or olives and garnish with remaining chives.
  • Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead). Enjoy!

CREAMY CUCUMBER CHIVE CUPS



Creamy Cucumber Chive Cups image

Top these fresh and light hors d'oeuvres with smoked salmon, chopped olives or our exceptional ham.

Time 1h20m

Yield Makes 24

Number Of Ingredients 7

3 cucumbers
3/4 cup low-fat cottage cheese
1/4 cup nonfat plain yogurt
3 tablespoons finely chopped chives, divided
1/8 teaspoon ground black pepper
3 dashes hot sauce (optional)
1/2 cup (2 ounces) flaked Changing Seas Hot Roasted Smoked Salmon or finely chopped pitted Kalamata olives or Wellshire Spiral-Sliced Ham

Steps:

  • Trim off the ends of each cucumber.
  • Using a vegetable peeler, remove 3 evenly-spaced strips of peel from each.
  • To make cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon or small melon baller to remove the seeds from the center of each without cutting through to the bottom.
  • Transfer to a platter; set aside.
  • In a food processor, purée cottage cheese, yogurt, 2 tablespoons chives, pepper and hot sauce.
  • Spoon mixture into cucumbers, top with a sprinkling of salmon, olives or ham and garnish with remaining chives.
  • Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead.)

Nutrition Facts : Calories 15 calories, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 35 milligrams, Carbohydrate 2 grams, Protein 1 grams

STUFFED CUCUMBER CUPS



Stuffed Cucumber Cups image

An easy to make and fun to serve party finger food. This creamy blue cheese and walnut mixture can also be used to stuff celery and cherry tomatoes.

Provided by Lorac

Categories     Fruit

Time 15m

Yield 24 appetizers

Number Of Ingredients 6

1/4 cup crumbled blue cheese
1/2 cup cream cheese, softened
3 tablespoons sour cream
1 tablespoon minced green onion
1/2 cup chopped walnuts
2 cucumbers

Steps:

  • Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
  • Remove the ends and cut each cucumber into 3/4 inch rounds.
  • Using a melon baller, scoop out the seeds from the center of each round to form a cup.
  • Reserve 1 tbsp of the walnuts as a garnish.
  • Combine remaining ingredients and stir until well blended.
  • Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.

EASY CUCUMBER PARTY SANDWICHES



Easy Cucumber Party Sandwiches image

These easy, beautiful, yummy sandwiches are perfect for brunches, tea parties or spring and summer lunches. Can be prepared ahead of time and assembled just before serving. This is an easy appetizer to prepare the day before, except for the assembly. The cream cheese mixture is actually better after about 8 hours. Feel free to experiment with the dressing; we prefer the buttermilk dressing but ranch or Italian works great, too. Also, cocktail bread can be substituted for the hand-cut bread, which will save 10 to 15 minutes.

Provided by Linnea Wittenburg Bennett

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 20m

Yield 15

Number Of Ingredients 8

1 (8 ounce) package whipped cream cheese with chives
½ cup sour cream
½ cup mayonnaise
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch®)
1 ½ teaspoons dried dill weed
1 (1 pound) loaf thinly sliced white bread
1 cucumber, thinly sliced
¼ cup snipped fresh dill leaves, or as needed

Steps:

  • Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
  • Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters. Spread each piece of bread with cream cheese mixture and top with a cucumber slice. Top each canape with a few fresh dill leaves.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 18.1 g, Cholesterol 19.3 mg, Fat 13.2 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 454.5 mg, Sugar 2.2 g

CUCUMBER CUPS WITH CREAMY SALMON WHIP



Cucumber Cups With Creamy Salmon Whip image

Provided by Ellie Krieger

Categories     appetizer

Time 30m

Yield 24 pieces, or 8 servings

Number Of Ingredients 9

1/2 cup low-fat cottage cheese
1 tablespoon nonfat or 1% milk
4 scallions, white parts only, sliced
4 ounces thinly sliced smoked salmon
1/4 cup whipped cream cheese
1 tablespoon fresh lemon juice
Freshly ground white pepper
2 large English cucumbers
1 tablespoon chopped fresh chives

Steps:

  • Process the cottage cheese and milk in a food processor until smooth. Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy. Refrigerate at least 1 hour or overnight.
  • Cut the cucumbers into 3/4-inch-thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.
  • Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives. Cover and refrigerate until ready to serve, up to 1 hour.

SOUR CREAM & CHIVE CUCUMBERS



Sour Cream & Chive Cucumbers image

This recipe has been in my husbands family for many years. His mom shared the recipe with me before she passed, and it has been one of my favorites ever since. Our entire family loves this recipe. This recipe is also in my cookbook. Has been a proven winner when ever we have company and I make & serve this. Hope you like it...

Provided by Rose Mary Mogan

Categories     Other Salads

Time 25m

Number Of Ingredients 8

4-6 large cucumbers, peeled & sliced thinly
2 bunch green onions, chopped (i use the food processor)
2 lb sour cream (4 cups)
1/4-1/2 tsp granulated garlic powder
1/2 c sugar or splenda
1 tsp dill ( more if desired)
1 Tbsp dried chive, or use 2-3 tablespoons fresh
dash of black or white pepper if desired

Steps:

  • 1. Blend sour cream, garlic powder, sugar or splenda, dill, chive, black pepper & chopped green onions together until well mixed. Then add cucumber slices, and stir to mix. Refrigerate at least 2 hours before serving. Garnish with chopped chive or green onion tops.

CREAMY CHIVE PASTA WITH LEMON



Creamy Chive Pasta With Lemon image

This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

Kosher salt and black pepper
1 pound long noodles, like linguine or spaghetti
3/4 cup crème fraîche, heavy cream or ricotta
3/4 cup freshly grated Parmesan (1 3/4 ounces), plus more for serving
1 tablespoon fresh lemon zest plus 3 tablespoons lemon juice (from 1 to 2 lemons)
1/4 to 1 1/2 ounces chives, cut into 1-inch pieces

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
  • Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.

MEDITERRANEAN CUCUMBER CUPS



Mediterranean Cucumber Cups image

Make and share this Mediterranean Cucumber Cups recipe from Food.com.

Provided by CookingONTheSide

Categories     Onions

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 13

1 small red onion, finely chopped
1 red bell pepper, finely chopped
1 vine ripe tomatoes, seeded and, finely chopped
1/4 cup black olives, pitted and chopped
1/2 tablespoon dried oregano
1/4 cup fresh feta, crumbled
1/2 cup parsley, chopped
salt
ground black pepper
1 lemon, juice of, plus
1/2 tablespoon lemon zest
2 tablespoons extra virgin olive oil
2 English cucumbers, seedless

Steps:

  • In a large mixing bowl, mix together the onion, pepper, tomatoes, olives, oregano, feta, parsley, lemon juice and zest, and olive oil.
  • Season with salt and pepper, and reserve.
  • Peel the cucumbers partially, so it has 4 stripes of skin going down the entire length of the cucumber.
  • Trim the ends of the cucumbers and cut each cucumber into slices 3/4 of an inch thick -- you should have about 20 pieces.
  • Scoop out the center of each slice with a melon baler, leaving a shell of flesh.
  • Scoop about 1 to 2 tablespoons of the Mediterranean salad into the cucumber cups and enjoy your refreshing bite-size snack!

Nutrition Facts : Calories 115.5, Fat 8.1, SaturatedFat 2, Cholesterol 6.7, Sodium 150.5, Carbohydrate 10.4, Fiber 2.2, Sugar 4.9, Protein 2.7

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