Lox and Cream Cheese Stuffed Cucumbers
Elevate your appetizer game with these elegant and refreshing Lox and Cream Cheese Stuffed Cucumbers! This no-cook recipe features crisp cucumber rounds hollowed out and filled with a creamy, flavorful mixture of softened cream cheese, finely chopped lox, bright lemon juice, dill, and capers. The addition of garlic powder and black pepper brings a subtle depth of flavor, while the optional garnish of fresh chives adds a pop of color and a hint of oniony freshness. Perfect for parties, brunches, or a light snack, these bite-sized treats are as stunning as they are satisfying. Ready in just 20 minutes, they’re a quick and sophisticated option to impress your guests with minimal effort. Keywords: Lox appetizers, cream cheese recipes, cucumber snacks, no-cook party appetizers.
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Recipe Information
Ingredients
- 2 cucumbers
- 8 oz cream cheese, softened
- 4 oz lox (smoked salmon), finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tsp lemon juice
- 1 tbsp capers, roughly chopped
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 tbsp fresh chives, finely chopped (optional garnish)
Instructions
Wash the cucumbers thoroughly and pat them dry with a clean towel.
Using a vegetable peeler, partially peel the cucumbers to create alternating green and white stripes for an elegant presentation. Alternatively, leave the skin intact, based on your preference.
Cut off the ends of the cucumbers and slice them into 1-inch thick rounds.
Using a melon baller or a small spoon, carefully scoop out the seeds from the center of each cucumber round, creating a small hollow. Be careful not to go all the way through to avoid leakage. Set the cucumber rounds aside.
In a medium mixing bowl, combine the softened cream cheese, chopped lox, dill, lemon juice, capers, garlic powder, salt, and black pepper. Mix thoroughly until all the ingredients are well incorporated.
Transfer the cream cheese mixture to a piping bag fitted with a star tip or simply use a resealable plastic bag with one corner snipped off.
Pipe the lox and cream cheese mixture into the hollowed-out cucumber rounds, filling each cavity generously.
Garnish the stuffed cucumbers with a sprinkle of fresh chives, if desired.
Arrange the stuffed cucumbers on a serving platter and serve immediately, or refrigerate for up to 2 hours before serving to keep them fresh.
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 2630 mg | 114% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 15.0 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 321 mg | 25% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
