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Mini Cucumber Sushi Rolls
Appetizer American

Mini Cucumber Sushi Rolls

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
  2. 2 Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.

By kelcampbell

Best Benedictine Spread
Appetizer American

Best Benedictine Spread

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
  2. 2 Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.
  3. 3 Serve immediately or refrigerate to let the flavors meld.

By Heather

Tzatziki Sauce — Yogurt and Cucumber Dip
Appetizer American

Tzatziki Sauce — Yogurt and Cucumber Dip

4.8

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth; place over a bowl. Place yogurt in cheesecloth-lined colander; cover with plastic wrap. Drain yogurt 8 hours to overnight.
  2. 2 Place grated cucumber in a fine-mesh strainer; drain 1 to 2 hours.
  3. 3 Combine yogurt, cucumber, dill, lemon juice, garlic, salt, and black pepper in a bowl; refrigerate for flavors to meld, at least 2 hours.

By jslingo

Cucumber Bites with Dill Cream and Smoked Salmon
Appetizer American

Cucumber Bites with Dill Cream and Smoked Salmon

4.6

Prep
30 min
Cook
Total
45 min

Instructions

  1. 1 Form a cup in each cucumber slice by using a melon baller to scoop a 1/2-inch-deep depression from one side. Place cucumbers, scooped-sides down, onto paper towels to drain for 15 minutes.
  2. 2 Mix cream cheese, chopped dill, lemon zest, lemon juice, and pepper in a bowl until well combined.
  3. 3 Spoon about 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with a salmon strip and a dill sprig.

By RuthE

Cucumber Chicken Roll-ups
Appetizer American

Cucumber Chicken Roll-ups

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Slice cucumber halves lengthwise with a mandoline or knife into 1/8-inch-thick long slices
  2. 2 Mix together chicken, Neufchâtel cheese, tomato, green onions, mayonnaise, red pepper flakes, and garlic salt in a large bowl until well blended.
  3. 3 Lay cucumber slices flat on a work surface. Spoon 2 teaspoons chicken mixture on the bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory Pretzel Crisp about halfway down into chicken mixture.

By bdweld

Ground Cherry Salsa
Appetizer American

Ground Cherry Salsa

Prep
30 min
Cook
Total
35 min

Instructions

  1. 1 Mix lime juice and red onion together in a bowl and let stand stand for about 5 minutes, as this mellows the raw onion taste.
  2. 2 Add ground cherries, cherry tomatoes, jalapeno pepper, cucumber, cilantro, vinegar, and salt to the bowl and mix well. Serve right away or cover and refrigerate until serving.

By nch

Easy Cucumber Party Sandwiches
Appetizer American

Easy Cucumber Party Sandwiches

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
  2. 2 Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters.
  3. 3 Spread each bread with cream cheese mixture and top with a cucumber slice. Top each canapé with a few fresh dill leaves.

By Linnea Wittenburg Bennett

Rice, Asparagus and Cucumber Salad
Appetizer American

Rice, Asparagus and Cucumber Salad

4.2

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Bring 1 ¾ cups water to a boil in a medium saucepan; add rice and return to a boil. Reduce heat to low, cover, and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool.
  2. 2 Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain; rinse with cold water to cool. Stir asparagus, cucumber, and green onions into rice. Cover the bowl with plastic wrap; refrigerate until chilled.
  3. 3 Meanwhile, whisk chopped dill, oil, Dijon mustard, sugar, vinegar, and dry mustard together in a bowl. Cover the bowl with plastic wrap; refrigerate until chilled.
  4. 4 Pour vinaigrette over rice mixture; season with salt and black pepper and toss to combine. Line a large bowl with lettuce leaves; add rice mixture. Garnish with dill sprigs.

By Barrett

Tzatziki Guacamole
Appetizer American

Tzatziki Guacamole

4.5

Prep
40 min
Cook
Total
100 min

Instructions

  1. 1 Combine avocados, garlic, and lemon juice in a bowl; mash into a paste using a fork or spoon. Mix in yogurt and sour cream. Stir in cucumber, mint, dill, cilantro, red pepper flakes. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

By MandaSquared

Basque Salad
Appetizer American

Basque Salad

4.4

Prep
40 min
Cook
Total
280 min

Instructions

  1. 1 In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
  2. 2 In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
  3. 3 Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.

By Marilyn Perzik

Mediterranean Tuna Bites
Appetizer American

Mediterranean Tuna Bites

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
  2. 2 Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
  3. 3 Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
  4. 4 Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.

By lutzflcat

Crispy Green Beans with Horseradish-Wasabi Dip
Appetizer American

Crispy Green Beans with Horseradish-Wasabi Dip

4.2

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
  2. 2 Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
  3. 3 Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
  4. 4 Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.

By Grace Philpot

Ma's Frozen Pickles
Appetizer

Ma's Frozen Pickles

3.0

Prep
10 min
Cook
5 min
Total
195 min

Instructions

  1. 1 Combine cucumbers, onion, and salt in a bowl filled with water. Refrigerate until vegetables are softened, about 2 hours; drain.
  2. 2 Combine sugar and vinegar in a saucepan; bring to a boil. Remove from heat; cool to room temperature. Pour liquid over cucumber mixture. Freeze until frozen, 1 to 2 hours.

By Danielle Kroll

Cream Cheese 'n Herb Cucumber Bites
Appetizer

Cream Cheese 'n Herb Cucumber Bites

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.
  2. 2 Cut each cucumber half into 5 pieces to serve.

By Philadelphia

Cucumber and Olive Appetizers
Appetizer

Cucumber and Olive Appetizers

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
  2. 2 In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.

By Gwena Hedlund

Sour Cream, Cucumber and Dill Dip
Appetizer

Sour Cream, Cucumber and Dill Dip

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

By sylvaere

Ceil's Cucumber Slices
Appetizer

Ceil's Cucumber Slices

4.6

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a mixing bowl, combine the cucumber slices, onions, and green peppers.
  2. 2 In a saucepan over medium heat, combine the salt, celery seed, vinegar and sugar. Bring the mixture to a boil. Allow the mixture to cool for 10 to 15 minutes.
  3. 3 Combine the mixture in the mixing bowl with the mixture in the saucepan. Pack into sterile jars and refrigerate for 24 hours.

By IRENERUSSELL

Christa's Cucumber Basil Tea Sandwiches
Appetizer European

Christa's Cucumber Basil Tea Sandwiches

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
  2. 2 Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.

By christaann