Pilgrim Slices

Here's an appetizer for everyone. We have included two fillings that will keep your guests grabbing for one more.


Peel the cucumbers completely, or leave pinstripes of dark green peel as we did.

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  • 3 medium cucumbers
  • 1 4-ounce container whipped cream cheese with smoked salmon, whipped cream cheese with chives, whipped cream cheese with onion, or plain whipped cream cheese
  • 1/4 cup finely chopped red sweet pepper
  • 1/2 teaspoon snipped fresh dill or 1/8 teaspoon dried dillweed
  • 1/2 cup shredded Havarti cheese (2 ounces)
  • 1/4 cup flaked, cooked and drained, canned salmon or smoked salmon
  • Fresh dill springs

1. Peel cucumbers, if desired. Cut cucumbers into 1/2-inch-thick slices. With a melon ball scoop or a small spoon, hollow out most of the seeds from the cucumber slices, going to but not through the other side. Place upside down on paper towels and drain for 5 minutes.

2. For filling, combine cream cheese, sweet pepper, and dill. Gently stir in Havarti cheese and salmon.

3. To serve, spoon filling into the indentation in each cucumber slice. Cover with plastic wrap and chill up to 24 hours. Garnish with fresh dill springs. Makes about 32.

Kid-Friendly Filling:

Put the sour cream or cream cheese, yogurt, and dressing mix in a bowl. Stir together with spoon. If using cream cheese, beat with an electric mixer on medium speed until smooth. Fill in each cucumber slice.

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