Ingredients:

  • 2 large English Cucumbers
  • 0.5 tsp Sea salt
  • 225g low-fat cream cheese, softened
  • 60g plain Greek yogurt
  • 15g fresh dill, finely minced
  • 10g fresh chives, snipped
  • 5ml fresh lemon juice
  • 1g lemon zest
  • 0.25 tsp garlic powder
  • 0.125 tsp freshly cracked black pepper
  • 1 tsp red pepper flakes
  • 5g extra dill sprigs for garnish

Instructions:

  1. Wash the English cucumbers and partially peel them in longitudinal stripes for an aesthetic look. Slice into 3/4-inch thick rounds.
  2. Lay cucumber rounds flat on paper towels and sprinkle lightly with sea salt. Let sit for 10 minutes to draw out excess moisture.
  3. Blot the tops of the cucumbers firmly with a clean cloth or paper towel to remove beaded moisture.
  4. In a medium bowl, use a handheld electric mixer to beat the softened low-fat cream cheese and Greek yogurt until velvety and smooth.
  5. Gently fold in the lemon juice, zest, garlic powder, black pepper, minced dill, and chives by hand to maintain herb vibrancy.
  6. Transfer the mixture to a piping bag fitted with a large star tip. Pipe a generous swirl onto each dried cucumber round.
  7. Garnish each bite with a small sprig of fresh dill and a pinch of red pepper flakes before serving.