Cucumbers Stuffed w/Dill & Coriander-Infused Cottage Cheese
This beautiful and fresh tasting appetizer is perfect for summer cookouts and gatherings. As a bonus, it's low FODMAP and GERD friendly!
Prep Time15 mins
Total Time30 mins
Servings: 6 servings (2-3 per serving)
Ingredients
- 2 large cucumbers (cut into ~1/2" thick slices)
- 1+1/2 cups lactose free cottage cheese (if you're not lactose intolerant or an IBS sufferer, feel free to use regular)
- 1/2 tsp. olive oil
- 2 Tbsp. fresh dill (fronds only, roughly chopped) - plus more for garnish
- 3/4 tsp. salt
- 1/2 tsp. ground coriander seed
Instructions
- Use a mellon baller or small cookie dough scoop to scoop out part of the centers of each cucumber slice. Be careful not to scoop through the bottom, but try to scoop out as much as possible, right up to the side of the rind to make plenty of room for the cottage cheese filling and allow for the right flavor ratios.
- In a small mixing bowl, combine the cottage cheese, olive oil chopped dill, salt and coriander and mix until well combined.
- Fill each cumber slice with the cottage cheese mixture, then top with some additional chopped dill for garnish.
- Refrigerate the filled cucumber slices for at least a couple of hours before serving to allow the flavors to combine together.
- These will stay fresh and edible up to 5 days in the refrigerator, but if serving to company or at a gathering, use the same day or next day to avoid wilted/watery cucumbers.
Notes
For people on low FODMAP diet/have IBS, have no more than 64g of cucumber at a time.
[nutrition-label]*Information above is based on the specific brands/types of ingredients I used (as one example, pink himalayan sea salt is lower sodium than regular salt). Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.*
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[nutrition-label]*Information above is based on the specific brands/types of ingredients I used (as one example, pink himalayan sea salt is lower sodium than regular salt). Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.*
*Back to Top of Page*