Description

These delightful filled cucumbers offer a refreshing and adaptable option for a light bite, appetizer, or component of a meal. Perfect as a side for lunch or a satisfying vegetarian dish, they showcase a flavorful homemade vegetable cream cheese spread. The base begins with a rich, creamy cheese, transformed into a light and airy texture through whipping.

This luscious foundation is then combined with a medley of finely shredded, crisp vegetables. Crafting the spread from scratch ensures a fresh and vibrant flavor profile, free from unwanted additives. A carefully selected blend of savory spices elevates the taste, adding depth and complexity to the creamy mixture.

The recipe then calls for using this chilled vegetable spread to fill crisp cucumber "canoes," which are sliced into bite-sized portions for serving. This presentation creates an elegant and convenient finger food that appeals to both adults and children. The cool, mild flavor of the cucumber complements the savory cream cheese filling beautifully.

For those seeking variety, the spread can also be used to fill other vegetables, such as mushroom caps, served either chilled or lightly broiled, adding a warm, earthy note. Celery sticks offer another crisp, refreshing alternative, while bell pepper slices provide a touch of sweetness. When selecting bell peppers, consider green bell peppers for a slightly more subtle flavor.

This dish is exceptionally well-suited for meal preparation. The assembled filled cucumbers can be stored in an airtight container in the refrigerator for several days, depending on the freshness of the cucumbers. For optimal results, it is recommended to store the filling separately from the cucumbers; the vegetable cream cheese spread maintains its quality for up to a week when properly refrigerated.

To preserve their crispness, arrange the cucumber slices over ice or on a chilled serving platter, ensuring a refreshing and flavorful experience with every bite. This is a recipe that invites creativity and customization, allowing you to adapt the vegetables and spices to your personal preferences, making it a guaranteed crowd-pleaser.

Preparation Time

Prep Time

50 min

Cook Time

0 min

Total Time

50 min

Nutrition Information

Per 1 slice serving

Calories

85 Kcal

Carbs

2 g

Fiber

1 g

Sugar

1 g

Protein

1 g

Fats

8 g

Saturated Fats 5 g

Unsaturated Fats 3 g

Cholestrol 20 mg

Sodium 75 mg

Potassium 50 mg

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Name: Keto Cucumber and Vegetable Cream Cheese Slices
Prep time: 50 min
Total time: 50 min
Yield: 1 slice
Cuisine: Lunch
Ingredients: 4 oz Cream cheese; 0.75 oz Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D; 0.5 oz Celery; 1 tsp Pimento Canned; 1 dash Salt; 0.25 tsp Paprika; 0.13 tsp Onion powder; 0.13 tsp Garlic powder; 0.5 tsp, chopped Scallions; 9 oz Cucumber, raw, without peel

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Ingredients

Cream cheese

4 oz

Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D

0.75 oz

Celery

0.5 oz

Pimento Canned

1 tsp

Salt

1 dash

Paprika

0.25 tsp

Onion powder

0.13 tsp

Garlic powder

0.13 tsp

Scallions

0.5 tsp, chopped

10.

Cucumber, raw, without peel

9 oz

Instructions

Soften the cream cheese at room temperature in advance, avoiding microwaving to prevent it from becoming too soft. Once softened, mix it in a stand mixer on high speed for about 5 minutes until light and extra creamy. Periodically scrape down the mixing bowl with a spatula. Alternatively, refer to the introduction for suggestions if you don't have a stand mixer.

While the cream cheese is whipping, prepare the vegetables by shredding clean mushrooms and a whole celery stalk into fine shreds using a cheese grater. Note that celery will yield extra liquid, and much of its fibers will be discarded. Mincing the ingredients with a kitchen knife is also an option, but grating saves time. Add the shredded vegetables and chopped pimentos to the stand mixer.

Mix all ingredients together in the stand mixer. Scrape down the mixing bowl one last time, then mix in all remaining ingredients. Once the vegetable cream cheese spread reaches a consistent texture without any white streaks, stop mixing. Transfer the spread to a sealed container and chill in the refrigerator for at least 30 minutes. This chilling time is included in the recipe's preparation time.

While the cream cheese is chilling, prepare the cucumber. For 24 slices, you'll need a medium-sized cucumber. Cut off the ends, peel it entirely, and cut it in half to create 2 short pieces. Slice each piece lengthwise to create 4 long pieces. Use a spoon to scrape all the seeds out of each piece, removing enough from the core to create hollow 'canoes'. The weight listed in the ingredients is the final yield of the prepared cucumbers.

Use a paper towel to absorb any excess moisture from the cucumbers. Once the cream cheese is chilled, use a spoon or spatula to fill each cucumber 'canoe'. Smooth the top of each canoe so the cream cheese is flat. If necessary, chill the filled cucumber canoes in the refrigerator to firm the cream cheese spread further. Otherwise, proceed to slice them into approximately ½"-1"-thick pieces. Each canoe should yield about 6 slices. Keep chilled until serving.

Keto Cucumber and Vegetable Cream Cheese Slices Recipe