Best 15 Cucumber Cups Recipes

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

SHRIMP STUFFED CUCUMBER CUPS

Steps:

• Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling.
• Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)
• Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.

STUFFED CUCUMBER CUPS

Steps:

• Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
• Remove the ends and cut each cucumber into 3/4 inch rounds.
• Using a melon baller, scoop out the seeds from the center of each round to form a cup.
• Reserve 1 tbsp of the walnuts as a garnish.
• Combine remaining ingredients and stir until well blended.
• Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.

CUCUMBER CUPS WITH CREAMY SALMON WHIP

Steps:

• Process the cottage cheese and milk in a food processor until smooth. Add the scallions, salmon, cream cheese, lemon juice and a pinch of white pepper and process until smooth and creamy. Refrigerate at least 1 hour or overnight.
• Cut the cucumbers into 3/4-inch-thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.
• Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives. Cover and refrigerate until ready to serve, up to 1 hour.

LOBSTER STUFFED CUCUMBER CUPS

Steps:

• With melon baller, scoop out insides of cucumber slices, being careful not to go all the way through. Fill each cucumber cup with a dab of Russian dressing, a bit of lobster and a few kernels of corn.
• Combine all dressing ingredients and adjust to taste. Will keep for a week in the refrigerator.

HAM CUCUMBER CUPS

Steps:

• Use a melon baller to scoop out the center of each cucumber slice, leaving the bottom of the slice intact to make a small cup.
• Place ham, mayonnaise, Dijon mustard, and curry powder in a food processor and pulse a few times to mince and combine the filling.
• Spoon about 2 teaspoons filling into each cucumber cup.

HAM SALAD IN CUCUMBER CUPS

Steps:

• Cut tapered ends from cucumbers. Peel lengthwise strips of peel every half inch with citrus stripper. Cut cucumbers into 5/8- to 3/4-inch slices. Make indentation in center of each slice, without going all the way through, by scooping with small melon ball cutter.
• Fill each indentation with about 1 teaspoon ham salad. Cut each lemon slice into 6 wedges. Top each appetizer with lemon wedge.

LITTLE SMOKED SALMON CUCUMBER CUPS WITH PEPPERED CREME FRAICHE

Steps:

• Cut the cucumber into 1 1/2 inch slices, and carefully hollow out the centre (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow.
• Mix the lemon zest and black pepper with the crème fraiche and adjust seasoning to taste, adding the black pepper bit by bit to ensure a favourable taste! (We like ours quite peppery!) I have not suggested salt as the smoked salmon is salty, but do add salt to taste if you wish.
• Spoon a little seasoned crème fraiche into each cucumber cup, about 1 teaspoon per cup.
• Cut the smoked salmon into 6-inch long strips and about 1/2 inch wide, and curl them around to make a little circle, then place the circle of smoked salmon on top of the crème fraiche.
• Garnish with lemon slices if you wish, or with dill or parsley. Makes about 30 according to size of cucumber.
• You can prepare the cucumber cups and crème fraiche several hours beforehand- cover them and store them in the fridge; assemble them just before you are ready to serve them.

CUCUMBER CUPS

Steps:

• Peel the cucumbers and slice length wise into 1¼ inch pieces.
• Using a melon baller, carve out the seeds to create a vessel, making sure to leave the bottom intact.
• Using a piping bag or a small spoon, fill each one with hummus (about 1 teaspoons each).
• Sprinkle with paprika and finely chopped parsley.

CUCUMBER CUPS

Steps:

• Slice cucumbers in half lengthwise; trim ends. Cut each half into 3/4-inch pieces.
• Scoop out the center of each piece of cucumber with a melon baller, and fill with about 1/2 teaspoon cottage cheese. Garnish with clover sprouts, and serve.

CREAMY CHIVE CUCUMBER CUPS

Steps:

• Trim off the ends of each cucumber. Using a vegetable peeler, remove 3 evenly spaced strips of peel from each.
• To make the cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon to remove the seeds from the center of each without cutting through to the bottom.
• Transfer to a platter; set aside.
• In a food processor, puree cottage cheese, yogurt(or sour cream), 2 tablespoons chives, pepper and hot sauce.
• Spoon mixture into cucumbers, top with a sprinkling of the smoked salmon or olives and garnish with remaining chives.
• Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead). Enjoy!

SMOKED SALMON SALAD IN CUCUMBER CUPS RECIPE - (4/5)

Steps:

• Combine first 4 ingredients in a medium bowl. Stir in 2 teaspoons dill and chopped salmon. Peel cucumbers in alternating vertical stripes. Cut cucumbers into 3/4-inch-thick slices, and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup. Spoon about 1 tablespoon salmon mixture into each cucumber cup. Sprinkle cups evenly with remaining 1 teaspoon dill and pepper.

CUCUMBER CUPS

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip, 1 dill sprig and 3 capers.

GARDEN SALAD CUCUMBER CUPS

Steps:

• Cut the cucumbers into 1 inch disks.
• Toss all except 2 tbsp cheese, the dressing and cucumbers in a large bowl and season to taste. Chill until ready to fill cups.
• Scoop out 1 tbsp from center of each disk with melon baller leaving sides and bottom intact.
• Fill with about a tbsp of salad mix and top with remaining cheese if using.
• Serve immed.
• Note: It is a forgiving recipe. I omitted the basil, used Lemon Pepper Mrs Dash. My dressing was a Sweet and Sour Cherry poppy seed dressing. I added a small onion [I mean baby size] You can play with this recipe and your ingredients and it works well. Use garden fresh veggies for the best taste.
• Note servings are not the number of cucumbers this makes. It should be about 36 cucumber slices.

CUCUMBER CUPS RECIPE - (4.5/5)

Steps:

• Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact. In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.