Cucumber Cream Cheese Bites With Veggies And Dip Recipe
If you want to serve some fresh veggies with your main meal, and want to make it a little bit fancier, here is an idea you may like!
For the Plated Bites
1 cucumber (Long English is a good choice)
fresh sprigs of savory or lemon thyme (or you can use parsley, cilantro or a herb you like)
cream cheese, at room temperature
For the Creamy Dip
3/4 cup sour cream (or you can use a thick Greek yogurt)
1/2 cup mayonnaise
1 teaspoon gourmet seasoning salt (we used Spike brand)
1 teaspoon fresh dill, chopped fine
1 Tablespoon lemon juice (or squeeze the juice from 1/2 a fresh lemon)
salt and pepper to taste
Vegetables such as carrots, red and yellow pepper, celery.
To make the cucumber bites:
The amount will vary depending how many people you are feeding.
Wash the cucumber. Dry with a paper towel.
Use a vegetable peeler to peel the skin to for the stripes.
Cut the cucumber into 3/4 inch chunks.
Put some cream cheese into a piping bag and pipe a dollop onto each cucumber bite.
Cut the grape tomatoes into halves and place one on each bite, press down lightly to nestle it into the cream cheese.
Place a small piece of a fresh herb on top.
To make the dip and veggie glasses:
In a small mixing bowl, stir together the sour cream, mayonnaise, seasoning salt, chopped dill and lemon juice. Do a taste test, add salt and pepper to taste. If you want more seasoning salt, adjust to taste. You can always adjust the amount of sour cream and mayonnaise to suit you. When you have the flavor you want set aside.
Using washed and dried vegetables, cut them into long pieces about 1/4 inch thick. Use whatever variety you like and the amount needed for your group. Cut them long enough so they will stick out of the glasses as shown.
Using small glasses, fill each about 2/3rd full. Arrange a variety of veggies into each glass.