Our Recipe Archive

Cool, crisp, and delightfully retro, Stuffed Cucumber Slices are a refreshing appetizer that’s as easy to prep as it is to serve. Thick cucumber rounds are hollowed and filled with a creamy, savory mixture—perfect for summer parties, scout snack trays, or elegant tea-time spreads.

Main Ingredients:

• Cucumbers (2 large, sliced into ¾-inch rounds)
• Cream Cheese (8 oz, softened)
• Mayonnaise (2 tablespoons)
• Ranch Seasoning (1–2 teaspoons or to taste)
• Fresh Dill (1 tablespoon, chopped)
• Grape Tomatoes (halved, for garnish)

Meal Type:

• Appetizers
• Snacks

Cooking Method:

• Assembled Meals

Basic Cooking Steps:

Instructions:

1. Prep Cucumbers: Wash and slice cucumbers into ¾-inch rounds. Use a melon baller or small spoon to scoop out a shallow well in the center of each slice.
2. Make Filling: In a bowl, mix softened cream cheese, mayonnaise, ranch seasoning, and chopped dill until smooth.
3. Fill Slices: Pipe or spoon about 1 tablespoon of filling into each cucumber well.
4. Garnish: Top each with a halved grape tomato or a sprig of dill.
5. Chill & Serve: Refrigerate for at least 30 minutes before serving for best flavor and firmness.

Recipe Links (External Sources):

• Taste of Home – Stuffed Cucumbers – Cream cheese, green pepper, onion, and Worcestershire
• Joe’s Healthy Meals – Stuffed Cucumber Bites – Ranch-seasoned cream cheese with dill and grape tomatoes
• Food.com – Stuffed Cucumber Slices – Blue cheese and cream cheese filling with pimento garnish

Retro Recipe

This mid-century favorite transforms whole cucumbers into elegant, chilled appetizers. The filling is packed into the cucumber shells before slicing, creating beautiful pinwheel-style bites perfect for crackers or party trays.

Ingredients:

• Cucumbers (4 medium)
• Cream Cheese (8 oz, softened)
• Worcestershire Sauce (1 teaspoon)
• Chopped Chives (½ teaspoon)
• Mixed Herbs (¼ teaspoon – thyme, marjoram, rosemary)

Instructions:

1. Prep Cucumbers:
   • Cut off both ends.
   • If the skins are not waxed (as is common with most modern cucumbers), leave them on and run a fork down the sides to create a decorative edge.
   • If the skins are waxed, peel them using a vegetable peeler.
2. Core Cucumbers:
   • Use a small spoon, melon baller, or ½ teaspoon measuring spoon to scoop out the seeds and create a hollow center.
   • If you have a fruit corer (a curved blade with a slit), it works beautifully, but a paring knife and spoon combo does the job just fine.
3. Make Filling:
   • In a bowl, blend softened cream cheese, Worcestershire sauce, chives, and herbs until smooth.
4. Fill Cucumbers:
   • Use a small spoon (or piping bag) to pack the filling into the hollowed cucumbers.
   • Press gently to avoid air pockets.
5. Chill:
   • Wrap filled cucumbers in plastic wrap and refrigerate for several hours until firm.
6. Slice & Serve:
   • Cut into ¼-inch slices and place each on a round cracker. Garnish with extra chives or herbs if desired.

References:

• Girl Scouts of the U.S.A. Girl Scout Cookbook. 1971. Henry Regnery edition ed., Chicago, IL, Bantam Books, Inc., May 1973. pp. 37-38.