Cucumber Salmon Cream Cheese Appetizer

Cucumbers, smoked salmon, and cream cheese create an amazing and super easy appetizer. Add some ranch flavor to the mix for pure heaven.

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 20

Total Time 20

Servings

Calories 179kcal

Author Imma

Cut off the ends of the cucumbers. Then make your cucumbers beautiful by peeling strips with a vegetable peeler to create stripes down the sides. Slice the cucumbers into about 1-inch rounds.
Scoop out the seeds and interior flesh from each cucumber slice. Please be careful not to scoop too much flesh; you just want a hollow to fill with cream cheese filling.
Place the cucumber slices hollow-side-down on a paper towel to soak up excess water.
Blend the cream cheese, mayonnaise, sour cream, and ranch seasonings in a small bowl. Chill in the fridge.
When ready to serve, pipe or scoop the cream cheese filling into each cucumber slice. Add a slice of smoked salmon (lox) around or on the cream cheese filling.
Decorate with chives, and enjoy!

Enjoy this appetizer filling in chunks of red bell pepper, top cherry tomato halves, fill celery sticks, etc.
For easy mixing, use room-temperature ingredients for the filling, then chill it in the fridge.
I made a low-fat version, but if you're into keto, feel free to replace low-fat with full-fat ingredients.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.