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  • Writer's pictureThe Farmer's Wife

Cucumber Rounds with Herbed Cream Cheese


  • 1 cucumber seedless, well chilled

  • 1 brick Philadelphia Cream Cheese 8 oz, any variety, softened to room temperature

  • ¼ cup minced fresh dill weed or a combination, parsley, or chervil ~or~ 1 ½ tablespoons dried dill weed or parsley

  • 2 tablespoons dill pickle juice

  • ¾ teaspoon granulated onion or onion powder

  • ½ teaspoon granulated garlic or garlic powder

  • Freshly ground black pepper to taste

  • 1 green onion green part only, minced


  • Add the softened cream cheese, dill weed, dill pickle juice, granulated onion or onion powder, granulated garlic or garlic powder, and freshly ground black pepper to the bowl of a stand mixer, a large bowl with a hand mixer, or a bowl with a sturdy spoon. Mix on high (or mix aggressively by hand) until the cream cheese is soft, smooth, and all other ingredients are evenly distributed. Scrape into a pastry bag fitted with whichever tip you prefer, a zipper top bag, or a bowl which is then covered with plastic wrap and refrigerate for at least an hour before serving.

To serve:

  • Slice the chilled cucumber into ¼-inch thick rounds. Pipe, squeeze, or spread the herbed cream cheese mixture into the center of each round. Serve immediately.

  • The leftover herbed cream cheese mixture is good for about a week when tightly wrapped and refrigerated.

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