Tools: Vegetable peeler, knife and cutting board, pastry bag and nozzle, measuring spoons and cup
Author: Joyce @Light Orange Bean
8ozfat-free cream cheese block or Tofutti® cream cheese for vegan choices
2tablespoonslight sour cream or Tofutti® sour cream for vegan choices
2tablespoonsfinely chopped fresh dill or 1 teaspoon dill weed
2medium size English cucumbers
5-8mint leavesfinely chopped
3American chivescut into 1 inch piece for garnishing
Let the cream cheese soften at room temperature. Use an electric beater to beat the cream cheese until it is smooth. Mix in sour cream, garlic powder, and dill. Set aside.
(Optional) Use a vegetable peeler to partially peel off some of the green skin. It gives the cucumber bites a fancier striped look.
Use a sharp knife to cut the cucumber into 1/2 inch thick slices. Remove some of the seeds with your knife, making a hole or cavity to hold the herbed cream cheese filling.
Assemble a decorating pastry bag and nozzle. Fill the bag with the prepared cream cheese filling, pipe the filling into the little hole or cavity of the cucumber slices. Use a small spoon to scoop an appropriate amount of filling into the cucumber slices if you don’t have a decorating pastry bag and nozzle.
Garnish two pieces of fresh garden chives and sprinkle some finely chopped mint leaves on top of the cream cheese. Serve cold.