Present this festive low-calorie dish with toasted pita bread for a hot-weather appetizer or first course.
- 2 large cucumbers, peeled
- 8 ounces natural cream cheese, softened to room temperature
- 4-inch piece fresh horseradish root, peeled and minced
- Salt and pepper, to taste
- 1 bunch fresh chives, halved, for garnish
Place the cucumber on a cutting board. Position the knife on one tip of the cucumber at a 45-degree angle and cut through. Move the knife about 1 1/2 inches down and make a cut straight across the cucumber, so that you have a 1 1/2-inch-long section of cucumber with one straight end and one angled end. Continue cutting both cucumbers in this fashion, alternating the 45-degree angle cut and the straight-across cut. You should have approximately ten sections from the two cucumbers.
Using a small spoon, starting from the angled end remove the seeds and pulp from the center of each section, leaving a thin layer of flesh on the bottom of the straight end to prevent the filling from falling out the bottom. Gently dry the insides of each piece with a paper towel.
In a small bowl using an electric mixer, beat the cream cheese and horseradish until thoroughly combined, soft, and fluffy. Season with salt and pepper.
Fill each cucumber section with the cream cheese-horseradish mixture, dividing equally. Make small bundles using three or four chives per cucumber section, and anchor the cut ends of the bundle straight up into the cream cheese in each. Serve immediately.
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