Cucumber Cups Recipe 455 Recipes

CUCUMBER CUPS RECIPE - (4.5/5)

Cucumber Cups Recipe - (4.5/5) image

Provided by á-24940

Number Of Ingredients 9

Ingredients

3 long cucumbers
1/4 cup sour cream (use reduced fat for lower-cal version)
1/4 cup cream cheese, softened (use reduced fat for lower-cal version)
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
1 tsp brown mustard
Salt and pepper to taste
1 tbs minced green onion
Garnish with chili powder or paprika if desired

Steps:

Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact. In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.

MEDITERRANEAN CUCUMBER CUPS

Mediterranean Cucumber Cups image

Make and share this Mediterranean Cucumber Cups recipe from Food.com.

Provided by CookingONTheSide

Categories Onions

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 13

Ingredients

1 small red onion, finely chopped
1 red bell pepper, finely chopped
1 vine ripe tomatoes, seeded and, finely chopped
1/4 cup black olives, pitted and chopped
1/2 tablespoon dried oregano
1/4 cup fresh feta, crumbled
1/2 cup parsley, chopped
salt
ground black pepper
1 lemon, juice of, plus
1/2 tablespoon lemon zest
2 tablespoons extra virgin olive oil
2 English cucumbers, seedless

Steps:

In a large mixing bowl, mix together the onion, pepper, tomatoes, olives, oregano, feta, parsley, lemon juice and zest, and olive oil.
Season with salt and pepper, and reserve.
Peel the cucumbers partially, so it has 4 stripes of skin going down the entire length of the cucumber.
Trim the ends of the cucumbers and cut each cucumber into slices 3/4 of an inch thick -- you should have about 20 pieces.
Scoop out the center of each slice with a melon baler, leaving a shell of flesh.
Scoop about 1 to 2 tablespoons of the Mediterranean salad into the cucumber cups and enjoy your refreshing bite-size snack!

Nutrition Facts : Calories 115.5, Fat 8.1, SaturatedFat 2, Cholesterol 6.7, Sodium 150.5, Carbohydrate 10.4, Fiber 2.2, Sugar 4.9, Protein 2.7

CUCUMBER CUPS

Cucumber Cups image

Make and share this Cucumber Cups recipe from Food.com.

Provided by uncle ben

Categories Vegetable

Time 10m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 4

Ingredients

2 English cucumbers
1 container of sabra hummus
1 teaspoon paprika
1 bunch parsley, finely chopped

Steps:

Peel the cucumbers and slice length wise into 1¼ inch pieces.
Using a melon baller, carve out the seeds to create a vessel, making sure to leave the bottom intact.
Using a piping bag or a small spoon, fill each one with hummus (about 1 teaspoons each).
Sprinkle with paprika and finely chopped parsley.

CUCUMBER CUPS

Cucumber Cups image

This refreshing appetizer doesn't require any cooking: Cucumbers are simply washed, cut, and hollowed out, then filled with low-fat cottage cheese and topped with clover sprouts.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 48

Number Of Ingredients 3

Ingredients

2 seedless cucumbers (each 9 1/2 inches long), washed
1/2 cup low-fat cottage cheese
Clover sprouts

Steps:

Slice cucumbers in half lengthwise; trim ends. Cut each half into 3/4-inch pieces.
Scoop out the center of each piece of cucumber with a melon baller, and fill with about 1/2 teaspoon cottage cheese. Garnish with clover sprouts, and serve.

Nutrition Facts : Calories 4 g, Sodium 9 g

STUFFED CUCUMBER CUPS

Stuffed Cucumber Cups image

An easy to make and fun to serve party finger food. This creamy blue cheese and walnut mixture can also be used to stuff celery and cherry tomatoes.

Provided by Lorac

Categories Fruit

Time 15m

Yield 24 appetizers

Number Of Ingredients 6

Ingredients

1/4 cup crumbled blue cheese
1/2 cup cream cheese, softened
3 tablespoons sour cream
1 tablespoon minced green onion
1/2 cup chopped walnuts
2 cucumbers

Steps:

Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
Remove the ends and cut each cucumber into 3/4 inch rounds.
Using a melon baller, scoop out the seeds from the center of each round to form a cup.
Reserve 1 tbsp of the walnuts as a garnish.
Combine remaining ingredients and stir until well blended.
Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.

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