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The perfect side for a fun summer picnic. Topped with capers for an extra kick!

Stuffed Cucumbers

6 cucumbers
6 ounces cream cheese
1 jar capers
2 tablespoons sour cream
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
Salt and ground pepper

1. Scrape unpeeled cucumbers with fork tines. Cut into 2-inch thick slices; seed. Combine the herbs. Mix cream cheese with sour cream until softened. Mix with herb mixture. Season with salt and pepper to taste. Fill cucumber rings with mix and dot the tops with several capers. Chill for several hours. Serve as appetizers.

Makes 4 servings.

Note: Can also be sliced thin and served on melba toast or other type of dry bread.

Nutrition Facts:
Amount Per Serving
Calories: 189
Calories from fat: 150
Total fat: 17 gm
Saturated fat: 10 gm
Cholesterol: 50 mg
Sodium: 731 mg
Carbohydrate: 7 gm
Protein: 6 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.