For years just the mere sight of a cucumber gave me heartburn. I don’t even know how this is possible, but one look at that green vegetable and my nose scrunched up and my lips curled just thinking about how terribly unpleasant it would be for me to eat one.
Thankfully, that random issue disappeared on its on one day and I was finally able to eat cucumbers again. This recipe was just too cute and too easy to make to pass up serving for a party we had not too long ago.
for the filling:
- 4 oz. cream cheese, very soft
- ¼ cup ranch dressing
- 2 tbsp. dill
- 1 tsp. cajun spice
for the cucumbers:
- 3-4 English cucumbers
- 15 cherry tomatoes, halved
- pinch of salt
1. Whisk together the cream cheese, ranch dressing, dill and cajun spice. Alternately, add to a stand mixer and beat for 2 minutes or until fully combined.
2. Transfer the filling to a pastry bag fitted with a large star tip and set aside.
3. Slice the cucumbers into 1 inch thick slices. Use a melon baller to carefully scoop out the seeds and the center of the cucumber, leaving a little divot for the filling to go into.
4. Pipe the filling into each cucumber divot and top with a halved cherry tomato. Sprinkle a pinch of salt over the cucumbers and serve.
* The filling can be made and refrigerated for 2-3 days. Let it warm up before piping onto the cucumbers. The entire dish can be made a few hours in advance and covered loosely with plastic wrap and stored in the fridge.
It’s like a mini salad on each cucumber! These were gobbled up pretty quickly and I strongly forsee these being a common addition to bring to my mom’s for our weekends at the pool.