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Cucumber Cottage Cheese Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 62 reviews
  • Author: admin
  • Prep Time: 0h 25m
  • Cook Time: 0h 0m
  • Total Time: 0h 25m
  • Yield: Approximately 24-30 cucumber bites depending on cucumber size
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Description

These refreshing Cucumber Cottage Cheese Bites are a light, healthy appetizer or snack perfect for any occasion. Crisp cucumber slices are hollowed slightly and topped with a creamy, herb-infused cottage cheese mixture. Optional toppings like red bell pepper, feta, paprika, and seeds add texture, color, and flavor contrasts. Ready in just 25 minutes with no cooking required, these bites are an easy crowd-pleaser that’s both low in calories and full of fresh, vibrant flavors.

Ingredients

Scale

Cucumbers

  • 2 large English cucumbers (or 3 medium regular cucumbers)

Cottage Cheese Filling

  • 1 ½ cups cottage cheese (small curd, 2% or full-fat for best flavor)
  • 2 tablespoons plain Greek yogurt or sour cream (optional, for extra creaminess)
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, very finely minced or grated (optional, for a savory kick)
  • 2 tablespoons finely chopped fresh dill (plus extra for garnish)
  • 1 tablespoon finely chopped fresh chives or green onion
  • 2 tablespoons finely chopped fresh parsley (optional but recommended)
  • ¼ teaspoon fine sea salt (or to taste)
  • ¼ teaspoon freshly ground black pepper

Toppings and Garnishes (Optional)

  • ¼ teaspoon paprika or smoked paprika (for topping)
  • 2 tablespoons finely diced red bell pepper or tomato (for topping)
  • 1 tablespoon extra-virgin olive oil (optional, for richness and shine)
  • 1–2 tablespoons everything bagel seasoning (optional, for topping)
  • 2 tablespoons crumbled feta cheese (optional, for a tangy twist)
  • 1–2 tablespoons toasted sesame seeds or sunflower seeds (optional, for crunch)

Instructions

  1. Prepare the cucumbers: Rinse the cucumbers under cool running water and pat them dry thoroughly with a clean towel. Cut off and discard the ends. Slice the cucumbers into ½-inch thick rounds, keeping thickness consistent to ensure even presentation. For extra stability and to hold more filling, use a small spoon or melon baller to gently scoop out a shallow well in the center of each slice without scooping all the way through.
  2. Drain and prep the cottage cheese: If your cottage cheese is very wet, place it in a fine-mesh sieve set over a bowl and let it drain for 5–10 minutes to remove excess liquid, preventing watery bites. Transfer the drained cottage cheese to a medium mixing bowl. For a smoother texture, pulse the cottage cheese 3–4 times in a food processor or blender until slightly creamy but still textured; otherwise, leave as is.
  3. Make the cottage cheese filling: Add Greek yogurt or sour cream (if using), lemon juice, minced garlic (if using), chopped dill, chives or green onion, parsley, salt, and pepper to the bowl with cottage cheese. Stir well until herbs are evenly distributed. Taste and adjust seasoning by adding more salt, pepper, or lemon juice as desired. For additional richness, stir in olive oil.
  4. Prepare toppings and garnishes: Finely dice the red bell pepper or tomato and pat dry with a paper towel to remove excess moisture. Crumble feta cheese if using. Arrange paprika or smoked paprika, everything bagel seasoning, seeds, and extra chopped herbs in small bowls for easy access during assembly.
  5. Fill the cucumber bites: Arrange cucumber rounds on a large serving plate in a single layer. Using a small spoon or piping bag, place about 1 to 1½ teaspoons of the cottage cheese mixture into the well of each cucumber slice, mounding slightly for an attractive look.
  6. Add toppings and finish: Sprinkle a pinch of paprika or smoked paprika on some bites for color. Top some with diced red bell pepper or tomato. Lightly sprinkle everything bagel seasoning on others, taking care not to over-season. Add crumbled feta cheese on some bites, if using. Finish with toasted sesame or sunflower seeds and scatter fresh chopped dill or chives over the entire plate. Optionally, drizzle a small amount of olive oil over the platter before serving.
  7. Chill and serve: Cover the plate loosely with plastic wrap and refrigerate for 20–30 minutes to allow flavors to meld and bites to chill. Serve cold as an appetizer, snack, or light lunch. Best enjoyed the day they are made.
  8. Storage: Cottage cheese filling can be made up to one day in advance and stored in an airtight container refrigerated. Slice and fill cucumbers 2–3 hours before serving to keep crisp. Leftover assembled bites can be refrigerated covered for up to one day, although cucumbers may soften and release water.

Notes

  • For extra creaminess, include the optional Greek yogurt or sour cream in the filling.
  • Drain cottage cheese thoroughly if it is very wet to avoid watery bites.
  • Use a melon baller to create a nice well in cucumber slices for holding filling without breaking through.
  • Customize toppings based on preference—paprika adds color, feta adds tang, seeds add crunch.
  • Prepare filling in advance but fill cucumbers close to serving time to maintain crispness.
  • Serve chilled for best flavor and texture.
  • These bites are low in calories and quick to prepare, making them perfect for healthy snacking or party appetizers.

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Find it online: https://comfortmealsmadeeasy.com/cucumber-cottage-cheese-bites-recipe/