Stuffed Cucumber
Yield
1 servingsPrep
10 minCook
0 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
straight |
|
| 125 | grams |
cream cheese
softened |
|
| ½ | teaspoon |
onion flakes
dry, crushed |
|
| ½ | teaspoon |
dill weed
dried |
|
| 1 | teaspoon |
paprika
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
straight |
|
| 125 | grams |
cream cheese
softened |
|
| 2.5 | ml |
onion flakes
dry, crushed |
|
| 2.5 | ml |
dill weed
dried |
|
| 5 | ml |
paprika
or to taste |
|
Directions
Score cucumber all around by scraping from top to bottom with fork tines.
Cut ends off and scoop out seeds from center.
Be sure to remove all seeds because that is the part where most of the moisture is.
Mash cheese with a fork.
Add onion and dill. Mash together.
Stuff cucumber.
Wrap and chill.
To serve, slice and sprinkle with paprika.
May be served as is or on a cracker.
