Delightful little cucumber appetizer topped with herbed dill cream cheese and a tomato slice for an easy-to-eat party bite!
Ingredients:
4 ounces (1 Brick) cream cheese, softened to room temperature
1/4 cup ranch dressing
2 tablespoons fresh dill or thyme
3 to 4 long cucumbers, skinned and sliced into 1 inch slices
15 cherry tomatoes, sliced in half
Salt, to taste
Paprika or cajun spice mix, for garnish
Instructions:
First, Make the herbed cream cheese: in a stand mixer, mix the softened cream cheese with the ranch dressing and herbs. Mix until well combined. Spoon into a piping bag with a star tip.
Prepare the cucumber, remove peel, and using a fork, score the sides.
Slice into 1 inch pieces. Using a melon baller, remove a portion of the center of one side of the piece of cucumber, leaving a half moon crater.
Pipe the Herb Cream Cheese into the crater. Enough to stick out of the top about 1/2 inch.
Add a half Cherry Tomato partially buried into the Herb Cream Cheese
Sprinkle additional salt, herbs and spice mix for additional color. Chill in the fridge until ready to serve.
Enjoy.
