These fresh Dilly Cucumber Bites make a great healthy appetizer. Cucumber slices are topped with a fresh dill cream cheese and yogurt mixture, and finished with a juicy cherry tomato.
Parties and get-togethers are a great excuse to make some of my favorite more indulgent treats, like brownies and cookies and cheesy dips. But this past month I had so many occasions to make snacks that I actually got a little sick of eating junk. Can you believe it?
So I wanted to make a healthy, but still delicious, appetizer to take to a recent potluck. Though I haven’t had many weird cravings during this pregnancy, I have been pretty thirsty since the very beginning.
My thirst has me reaching for juicy foods like watermelon, oranges and cucumbers. Sometimes I’ll just eat a cucumber as if it were a banana. Can’t get enough of those suckers.
(In related cucumber news, have you guys seen the Cats vs. Cucumbers videos? Look them up on YouTube! Hilarious. I tried it on my cat but she just looked at me like, what’s wrong with you? Typical cat move.)
Anywho, we have a ton of fresh dill growing in the garden right now and it’s one of my all time favorite herbs. Last year it bolted as soon as it got hot out, so I’m trying to take advantage while it’s still cool and use all the dill I can.
Dill and cucumber go together like PB&J (hello, dill pickles), so I thought a dilly cream cheese or yogurt would be perfect for topping some cukes. I ended up using a little of each, plus some ranch dressing mix for extra flavor.
These little bites were so tasty and I didn’t feel too bad eating a million of them since they are mostly veggies! They were the perfect healthy snack and everyone loved them.
Make sure that you use the powdered Ranch dressing mix in a packet– not an actual bottle of Ranch dressing, otherwise your topping will come out way too wet. I like this organic ranch dressing mix, but you can use any brand! If you don’t have grape tomatoes, you can quarter cherry tomatoes, or even cut large tomatoes into bite-sized pieces.
It’s easiest to make the topping with an electric or stand mixer, but if you don’t have one, don’t fear! Just make sure the cream cheese is extra soft at room temperature, and mix it the old fashioned way with a spoon and a little elbow grease.
You can buy cheap disposable piping bags which are great, but if you don’t have a piping bag, you can use the old Ziplock bag trick. Just put the topping mixture in a gallon sized Ziplock and snip a small corner off the bottom of the bag. They won’t be as cutesy without the star tip on a piping bag, but they’ll be every bit as delicious!
- 4 large English cucumbers
- 1 pint grape tomatoes
- 1 (8 oz) block cream cheese, at room temperature
- 1 small (5.3 oz) container plain Greek yogurt
- 3 tbsp fresh dill, minced
- 1 tbsp powdered Ranch dressing mix (such as Hidden Valley)
- Slice cucumbers into rounds, about ½-inch thick. You can leave the skin on, peel them, or partially peel them for a striped look. Slice grape tomatoes in half (or quarters, if large) and set aside.
- In a bowl, combine cream cheese, Greek yogurt, dill and Ranch dressing powder. Mix thoroughly. You can use an electric mixer, but you can also do this by hand.
- Transfer the cheese mixture to a piping bag (if you don't have one, you can use a large Ziplock bag with a corner snipped off).
- Pipe the cheese mixture onto the cucumber rounds, then top with a cherry tomato half!