Cucumber Cups

from ButterYum
makes 20

  • 2 English cucumbers
  • 1/2 cup cottage cheese
  • 2 scallions, sliced thin
  • 1 tablespoon chopped fresh dill
  • 1/8 to 1/4 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon ground black pepper
  • fresh dill fronds for garnish
  1. Wash cucumbers and peel them intermittently to make a light and dark green striped pattern down the length of each cucumber.
  2. Slice cucumbers into 1-inch rounds and use a melon baller to carefully hollow out an indentation to hold the filling.
  3. In a medium bowl, combine cottage cheese, sliced scallions, chopped fresh dill, salt, and pepper; mixing well (start with less salt, then taste and add more if needed).
  4. Fill each cucumber cup with the cottage cheese filling.
  5. Arrange on a serving platter and garnish with fresh dill fronds.  

adapted from My Friend's Bakery