Cucumber Cups with Herbed Cheese
 
Makes 4 to 6 servings
Ingredients
  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 tablespoons sour cream
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped shallot
  • 2 tablespoons chopped capers
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced garlic
  • ¼ teaspoon ground black pepper
  • 2 medium English cucumbers
  • Garnish: finely chopped red bell pepper
Instructions
  1. In the work bowl of a food processor, pulse cream cheese, butter, and sour cream until well combined and creamy, scraping sides and bottom of food processor. Add parsley, shallot, capers, chives, lemon zest and juice, garlic, and black pepper. Process until herbs are finely chopped and cheese is fluffy.
  2. Cut cucumber into ½-inch-thick slices. Using a small spoon or melon baller, scoop out interior, leaving a solid bottom for each cucumber cup. Top with cream cheese mixture. Garnish with red bell pepper, if desired. Serve immediately, or loosely cover and refrigerate for up to 1 hour.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cucumber-cups-with-herbed-cheese/