Stuffed Cucumber Rounds

I still remember the first time I made these Stuffed Cucumber Rounds for a summer barbecue. I was looking for something light, refreshing, and a bit more elegant than the usual chips and dip. I stumbled upon the concept, tweaked it to our family’s taste, and decided to give it a go. The reaction was incredible! They were the first things to disappear from the appetizer table. My kids, who can be notoriously picky about “green things,” were popping them into their mouths and asking for more. My husband, a lover of all things creamy and savory, declared them his new favorite. Since then, these little bites of cool, crunchy, creamy delight have become a staple for everything from casual get-togethers and potlucks to more formal holiday spreads. They are deceptively simple to make, yet they look so impressive and taste absolutely divine. The cool crunch of the cucumber paired with the rich, flavorful filling is a match made in heaven, offering a burst of freshness with every bite. It’s the kind of recipe that makes you look like a culinary genius with minimal effort, and that’s always a win in my book!

Ingredients

• Large Cucumbers: 3 medium-to-large, firm cucumbers (preferably English or seedless varieties, about 8-10 inches long each) – These provide the crisp, refreshing base for our rounds. Look for cucumbers that are straight and uniform in thickness for consistent rounds.
• Cream Cheese: 8 ounces (1 block) full-fat cream cheese, softened to room temperature – This is the heart of our creamy filling, providing richness and a smooth texture. Softening it is key for easy mixing.
• Sour Cream or Greek Yogurt: 2 tablespoons – Adds a slight tang and helps to lighten the cream cheese, making the filling even smoother. Greek yogurt can be used for a healthier, protein-rich alternative.
• Fresh Dill: 2 tablespoons, finely chopped – Imparts a classic, fresh, herbaceous flavor that pairs beautifully with cucumber and cream cheese.
• Fresh Chives or Green Onions: 2 tablespoons, finely chopped – Offers a mild, delicate oniony note that complements the other fresh herbs.
• Garlic Clove: 1 small clove, minced very finely or grated (or 1/4 teaspoon garlic powder) – Adds a subtle pungent kick. Be careful not to overpower the delicate flavors; less is more here.
• Lemon Juice: 1 teaspoon, freshly squeezed – Brightens up the filling and cuts through the richness of the cream cheese.
• Worcestershire Sauce: 1/2 teaspoon (optional) – Adds a touch of umami depth to the filling.
• Salt: 1/4 teaspoon, or to taste – Enhances all the flavors.
• Black Pepper: 1/8 teaspoon, freshly ground, or to taste – Adds a subtle warmth.
• Optional Garnish: Paprika, extra fresh dill sprigs, thinly sliced radishes, or small capers – For visual appeal and an extra touch of flavor.

Instructions

1. Prepare the Cucumbers: Wash the cucumbers thoroughly under cold running water. If using cucumbers with waxy skin or if you prefer, peel them. You can peel them completely or create decorative stripes by leaving some skin on. Trim off both ends of each cucumber.
2. Slice the Cucumbers: Using a sharp knife, slice the cucumbers into thick rounds, about 3/4 inch to 1 inch thick. Thicker slices are easier to hollow out and hold more filling. Aim for uniform thickness so they look neat and cook (or in this case, chill) evenly.
3. Hollow Out the Cucumber Rounds: Using a small melon baller, a small spoon (like a 1/4 teaspoon measuring spoon), or the small end of an apple corer, carefully scoop out the center of each cucumber slice, leaving a solid base and a sturdy wall around the edge. Be careful not to scoop all the way through the bottom. You want to create a “cup” or well for the filling. Discard the scooped-out cucumber pulp or save it for smoothies or salads.
4. Pat Dry: Arrange the hollowed-out cucumber rounds on a paper towel-lined plate or baking sheet. Gently pat the insides and outsides of the cucumber cups with another paper towel. This step is crucial as it removes excess moisture, preventing the filling from becoming watery and helping it adhere better.
5. Prepare the Filling: In a medium-sized mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), finely chopped fresh dill, finely chopped chives (or green onions), minced garlic, fresh lemon juice, and Worcestershire sauce (if using).
6. Mix Until Smooth: Using a fork or a hand mixer on low speed, beat the ingredients together until the mixture is smooth, creamy, and well combined. Ensure there are no large lumps of cream cheese remaining.
7. Season the Filling: Season the cream cheese mixture with salt and freshly ground black pepper. Taste and adjust the seasoning if necessary. You might want a little more lemon juice for brightness or an extra pinch of herbs.
8. Chill the Filling (Optional but Recommended): For the best flavor and easier handling, cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes. This allows the flavors to meld and the filling to firm up slightly, making it easier to pipe or spoon into the cucumber cups.
9. Fill the Cucumber Rounds: Once the filling has chilled (if you chose to do so), you can fill the cucumber cups.
   • Spoon Method: Use a small spoon to carefully spoon the cream cheese mixture into each hollowed-out cucumber round, mounding it slightly on top.
   • Piping Method (for a neater look): Transfer the filling to a piping bag fitted with a star tip or a plain round tip. Pipe the filling neatly into each cucumber cup. If you don’t have a piping bag, a zip-top plastic bag with a corner snipped off works well too.
10. Garnish (Optional): If desired, garnish your stuffed cucumber rounds. A light sprinkle of paprika adds color, a tiny sprig of fresh dill enhances the fresh look, or a thin slice of radish can add a peppery crunch.
11. Chill Before Serving: Arrange the filled cucumber rounds on a serving platter. For the best taste and texture, cover them loosely with plastic wrap and refrigerate for at least 15-30 minutes before serving. This allows them to chill thoroughly and the flavors to fully develop.
12. Serve: Serve chilled as a refreshing appetizer or snack.

Nutrition Facts

• Servings: This recipe typically yields about 24-30 cucumber rounds, serving approximately 6-8 people as an appetizer (3-4 rounds per person).
• Calories per serving (approx. 4 rounds): Around 100-150 calories, depending on the exact size of cucumbers and specific ingredients like full-fat vs. light cream cheese.
• Low in Carbohydrates: Cucumbers are very low in carbs, and while cream cheese has some, these bites are generally a good low-carb option, especially when compared to cracker-based appetizers.
• Source of Hydration: Cucumbers are over 95% water, making these appetizers surprisingly hydrating and perfect for warm weather.
• Contains Vitamin K: Cucumbers provide a good amount of Vitamin K, which is important for bone health and blood clotting.
• Healthy Fats (if using full-fat cream cheese): Full-fat cream cheese provides fats that can contribute to satiety, though it’s important to consume in moderation as part of a balanced diet.

Preparation Time

• Active Preparation Time: Approximately 20-25 minutes. This includes washing, slicing, and hollowing out the cucumbers, as well as mixing the filling.
• Chilling Time (Filling & Final Product): A minimum of 45 minutes (30 minutes for the filling to meld and firm up, plus at least 15 minutes after assembly for the final product to chill). For best results, allow up to 1-2 hours of chilling time before serving.
• Total Time: Roughly 1 hour and 5 minutes to 2 hours and 25 minutes, largely depending on the chilling duration you opt for. These are quick to assemble, with most of the time being hands-off chilling.

How to Serve

Stuffed Cucumber Rounds are versatile and can be served in numerous delightful ways. Here are some ideas to inspire your presentation:

• On a Chilled Platter:
  • Arrange the cucumber rounds neatly on a chilled ceramic or glass platter. This helps keep them cool and fresh, especially during warmer weather.
  • Consider lining the platter with large lettuce leaves (like romaine or butter lettuce) for a vibrant green backdrop that also helps prevent the cucumbers from sliding.
• As Part of an Appetizer Spread:
  • Incorporate them into a larger charcuterie board or an appetizer buffet. They provide a refreshing contrast to richer items like cheeses, cured meats, and olives.
  • Pair them with other light bites such as cherry tomatoes, mozzarella balls, or fruit skewers.
• Individual Servings:
  • For a more formal setting or a cocktail party, serve 2-3 stuffed cucumber rounds on small individual appetizer plates or in small, decorative bowls.
  • This presentation adds an elegant touch and makes them easy for guests to handle.
• Garnish Power:
  • Herbaceous Touch: A tiny sprig of fresh dill, a snippet of chive, or a small parsley leaf placed on top of each round.
  • Color Pop: A light dusting of paprika (sweet or smoked), a tiny piece of red bell pepper, or a sliver of pimiento.
  • Textural Contrast: A sprinkle of toasted sesame seeds, poppy seeds, or a tiny piece of crispy bacon (for a non-vegetarian version).
  • Elegant Finish: A single caper or a very thin slice of radish or olive.
• With a Dipping Sauce (Optional):
  • While delicious on their own, you could offer a light vinaigrette or a spicy chili sauce on the side for those who like an extra kick, though the filling is usually flavorful enough.
• For Brunches or Light Lunches:
  • Serve a slightly larger portion (5-6 rounds) alongside a small green salad or a cup of soup for a light and satisfying meal.
• Themed Events:
  • For garden parties, baby showers, or spring-themed events, their fresh appearance makes them a perfect fit. You can even use cookie cutters to shape thin cucumber slices for decoration if you’re feeling extra creative (though this recipe focuses on rounds).
• Keep them Cool:
  • If serving outdoors or for an extended period, place the serving platter on a bed of crushed ice or use a specialized chilled serving dish to maintain their freshness and crispness.

Additional Tips

1. Choose the Right Cucumbers: Opt for English (hothouse) cucumbers or Persian cucumbers. They tend to have thinner skin (often not needing peeling) and fewer, smaller seeds, making them ideal for this recipe. Ensure they are firm and fresh.
2. Don’t Scoop Too Deep: When hollowing out the cucumber slices, be careful not to puncture the bottom. You need a solid base to hold the filling. A 1/4 to 1/2 inch base is usually sufficient.
3. Flavor Boost for Filling: For an extra layer of flavor, consider adding a pinch of onion powder, a dash of hot sauce for some heat, or even some finely crumbled feta cheese or blue cheese to the cream cheese mixture for a tangier profile.
4. Make-Ahead Strategy: You can prepare the cucumber cups (sliced and hollowed) and the filling separately up to a day in advance. Store the cucumber cups in an airtight container lined with paper towels in the refrigerator, and keep the filling in a separate airtight container. Assemble them an hour or two before serving for the best freshness.
5. Prevent Sogginess: Patting the cucumber cups dry is key. Also, avoid assembling them too far in advance (more than a few hours), as cucumbers naturally release water, which can make the rounds a bit watery over extended periods.
6. Uniformity is Key: Try to slice your cucumbers into rounds of similar thickness. This not only looks more appealing but also ensures a consistent cucumber-to-filling ratio in each bite. A mandoline slicer can be helpful for this if you have one.
7. Herb Power: Fresh herbs make a huge difference in this recipe. While dried herbs can be used in a pinch (use about 1/3 of the amount called for fresh), the vibrant taste of fresh dill and chives truly elevates the dish.
8. Filling Consistency Check: If your cream cheese filling seems too soft or runny (perhaps your cream cheese was overly soft or you added too much liquid), chill it in the refrigerator for a longer period (30-60 minutes) before attempting to fill the cucumber cups. This will help it firm up.

FAQ Section

Q1: Can I make Stuffed Cucumber Rounds ahead of time?
A1: Yes, to some extent. You can prepare the components separately a day in advance. Slice and hollow out the cucumber cups and store them in an airtight container lined with paper towels in the fridge. Prepare the filling and store it in a separate airtight container in the fridge. For best results and to prevent sogginess, assemble the Stuffed Cucumber Rounds no more than 2-4 hours before serving. If you need to make them further ahead, they might still be okay, but the cucumbers could release some water.

Q2: How long do Stuffed Cucumber Rounds last in the refrigerator?
A2: Once assembled, Stuffed Cucumber Rounds are best consumed within 24 hours. After that, the cucumbers tend to lose their crispness and can become watery. Store any leftovers in an airtight container in the refrigerator.

Q3: Can I use different types of cucumbers?
A3: Absolutely! While English or Persian cucumbers are often preferred due to their thinner skin and minimal seeds, you can use regular garden cucumbers. If using garden cucumbers, you might want to peel them if the skin is thick or waxy, and you’ll definitely want to scoop out the seedy core more thoroughly.

Q4: Are Stuffed Cucumber Rounds keto-friendly or low-carb?
A4: Yes, they are generally very keto-friendly and low-carb. Cucumbers are extremely low in carbohydrates. Full-fat cream cheese is also low in carbs. Ensure any additional ingredients (like sour cream or flavorings) are also low-carb. They make an excellent keto appetizer.

Q5: My filling seems a bit runny. What can I do?
A5: If your filling is too soft, the most common reason is that the cream cheese was too warm or you added a bit too much liquid (like lemon juice or sour cream). The easiest fix is to chill the filling in the refrigerator for 30-60 minutes. This will help it firm up significantly, making it easier to pipe or spoon into the cucumber cups.

Q6: Can I freeze Stuffed Cucumber Rounds?
A6: No, freezing Stuffed Cucumber Rounds is not recommended. Cucumbers have a high water content, and upon thawing, they will become very mushy and lose their crisp texture. The cream cheese filling’s texture can also change undesirably after freezing and thawing. These are best enjoyed fresh.

Q7: What are some other filling ideas for Stuffed Cucumber Rounds?
A7: The possibilities are endless! Here are a few ideas:
* Smoked Salmon: Mix flaked smoked salmon with cream cheese, dill, and a squeeze of lemon.
* Tuna Salad: Use your favorite creamy tuna salad recipe.
* Spicy: Add finely diced jalapeños, a dash of sriracha, or chili flakes to the cream cheese base.
* Mediterranean: Combine cream cheese with crumbled feta, chopped Kalamata olives, sun-dried tomatoes, and oregano.
* Vegan: Use a vegan cream cheese alternative and nutritional yeast for a cheesy flavor, mixed with herbs. Hummus also works well.

Q8: What’s the best way to hollow out the cucumbers without going through the bottom?
A8: A small melon baller is often the easiest tool. Gently press it into the center of the cucumber slice and rotate to scoop out the pulp. Stop scooping when you’re about 1/4 to 1/2 inch from the bottom. A small spoon (like a 1/4 or 1/2 teaspoon measuring spoon) also works well; use the tip to carefully dig out the center. If using an apple corer, only press it part-way through. The key is to work slowly and carefully until you get the hang of it.

Print