Today's Blog Hop topic is a favorite recipe. This is my go-to appetizer. There are never leftovers. I have made them for every party I have had over the last 3 years. It is an adaptation of a recipe from Sandra Lee on the the Food Network's Semi-Homemade.
Cream Cheese Stuffed Cucumbers
Ingredients:
3 English/seedless cucumbers
8 oz cream cheese
Fresh Dill
1/2 cup Mayonnaise
1 Shallot
Salt and Pepper
Here is what I do: I take the cucumbers and cut them into 1 inch thick sections. Then you take a melon baller an scoop out the seeds. But don't go all the way through. You are making a cucumber bowl. I then chop up my shallot into a very fine dice. I also chop up my fresh dill very finely. I then mix my cream cheese and mayonnaise. It helps a ton if your cream cheese is room temperature. After the mayo and cream cheese are incorporated, I mix in the shallot and dill. I then season to taste. I like to let the mixture set for a few hours in the refrigerator.
Now for the creative part. I love piping things: deviled eggs, stuffed cucumbers, cool whip, etc. I just use a gallon size freezer bag. The freezer part is important. They are a little more study than the normal ones. I use a large star tip in the corner of the freezer bag (but you don't have to use a tip, a simple slit in the bag is OK). With the help of a large cup, I then put the cream cheese mixture into the gallon sized bag. If you put the bag inside the cup and fold the bag down over the sides, it will keep the bag pretty clean and make the process easier. If you are using a tip, the tip needs to be positioned in the corner before filling. If you are not using the tip, after filling the bag, cut the corner of the bag off. I like to make the opening about 1/2 inch in diameter. Then you just pipe into the cucumber bowls.
I suppose you could just use a spoon and fill them, but I'm one of those over-the-top type of gals. A great side note is this can be adapted to be fat free with ff cream cheese and ff mayo. I have made it both ways. Anyways, happy eating!
