Description
Refreshing cucumber rolls filled with a creamy herb mixture made with cream cheese, Greek yogurt, lemon, dill, and chives. These chilled bite-sized appetizers are crisp, light, and perfect for brunches, parties, and snack boards.
Ingredients
Scale
- 2 large English cucumbers, sliced lengthwise into thin ribbons
- 8 ounces cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Set out your tools, line a tray or plate, and make sure the cream cheese is softened for easy mixing.
- In a medium bowl, stir together the cream cheese, Greek yogurt, lemon juice, Dijon mustard, garlic powder, dill, chives, salt, and black pepper until smooth and creamy.
- Wash and dry the cucumbers well, then slice them lengthwise into thin ribbons using a vegetable peeler or mandoline.
- Lay the cucumber strips on paper towels and gently pat them dry to remove excess moisture.
- Spread or pipe a thin layer of filling along each cucumber strip, leaving a little space at the end.
- Roll each strip into a tight spiral and place upright on a serving platter or in small jars.
- Chill for 15 to 20 minutes before serving, then serve cold.
Notes
- Pat the cucumber slices dry well so the filling stays thick and the rolls hold their shape.
- If the filling feels too soft, chill it for 10 to 15 minutes before assembling.
- Extra filling can be used as a dip or sandwich spread.
- These are best served the same day for the freshest texture.
Nutrition
- Serving Size: 3 to 4 rolls
- Calories: 82
- Sugar: 2g
- Sodium: 168mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 17mg