Cucumber Bites with Cream Cheese and Chives
These cucumber bites with cream cheese and fresh chives make an easy, no-cook appetizer. English cucumbers have thin skin, so you can leave the peel on for a little extra crunch and a bright green edge. A squeeze of lemon and a handful of chives give the cream cheese a fresh, tangy flavor.
If you’re putting together a snack tray, stir the spread together ahead of time and keep it in the fridge. Slice and pat the cucumber rounds dry just before topping them so the cream cheese stays put. Serve the bites chilled for the best crunch.
Recipe at a glance
Estimated nutrition per serving (3 bites)
- Makes
- About 18 bites
- Serving size
- 4 chips
- Prep time
- ≈15 min
- Cook time
- None
- Total carbs
- ≈2.6 g
- Fiber
- ≈0.3 g
- Sugar alcohols
- 0 g
- Net carbs
- ≈2.3 g
- Calories
- ≈75 kcal
- Total fat
- ≈6.7 g
- Protein
- ≈1.7 g
- Sodium
- ≈75 mg
Net carbs are total carbs minus fiber and sugar alcohols. Estimates use a 300 g cucumber and full-fat brick cream cheese divided evenly among 18 bites. Sodium excludes salt added to taste.
Recipe
Makes about 18 bites
Ingredients
- 1 medium English cucumber (about 300 g)
- 4 ounces (113 g) cream cheese, softened
- 2 tablespoons finely chopped fresh chives, plus more for garnish
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon garlic powder
- Fine salt and freshly ground black pepper, to taste
Instructions
- Slice the cucumber into ½-inch rounds. Pat the cut sides dry with a paper towel so the topping stays in place.
- Stir together the cream cheese, chives, lemon juice, and garlic powder until smooth. Taste and season with salt and pepper.
- Divide the spread evenly among the cucumber rounds. Sprinkle with extra chives and serve chilled.
These cucumber bites are easy to pick up and eat in one or two bites, so they fit right in on a party platter. Serve them alongside olives, sliced radishes, or parsley-flecked cheese chips for a little extra crunch.
