Cucumber Bites

makes 20

  • 2 English cucumbers
  • 1/2 cup cottage cheese
  • 2 scallions, sliced
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • fresh dill fronds for garnish
  1. Peel cucumbers intermittently, leaving some of the dark green skin visible; cut into 1-inch coins.
  2. Use a melon baller to scoop out an indentation to hold the cottage cheese filling.
  3. In a small bowl, combine cottage cheese, scallions, dill, salt, and pepper; mix well and taste to see if you need more salt before spooning into cucumber cups.
  4. Garnish with fresh dill fronds and a sprinkling of cracked black pepper.

  • 4 whole English Cucumbers
  • 1 cup 1% Cottage Cheese
  •  Green Onions, Chopped
  • 2 Tablespoons Fresh Dill
  • Salt And Pepper, to taste


Thoroughly wash cucumbers. Using a vegetable peeler, take off strips of the peel, leaving strips of peel in between to create a striped effect. Cut each cucumber into 1-1/2″ pieces. Use a melon baller or small spoon to remove part of the seedy center of the cucumber. Do not remove the center all the way through.

In a small bowl, combine cottage cheese, green onion, dill, and salt and pepper. Mix thoroughly. Drop by spoonfuls into cucumber cups.