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Cucumber Cups with Creamy Salmon Whip

Last updated: December 19, 2023

Looking for an easy-to-prepare, yet elegant and healthy snack to bring to your next holiday party? Skip the vegetable relish tray and bring these beautiful bite-sized snacks. Holiday gatherings often include a variety of dips and spreads, which can be high in carbs and saturated fat. By using cucumbers as your “cracker” and low-fat dairy, this recipe is low in saturated fat. It also contains a nice amount of protein and is considered carbohydrate-free.


15 Min






  • ½ cup low-fat cottage cheese
  • 1 tablespoon skim milk
  • 4 scallions, white parts only, sliced
  • 4 ounces thinly sliced smoked salmon
  • ¼ cup whipped cream cheese
  • 1 tablespoon fresh lemon juice
  • Freshly ground white pepper
  • 2 large English cucumbers
  • 1 tablespoon chopped fresh chives


  1. Process the cottage cheese and milk in a food processor until smooth. Add the scallions, salmon, cream cheese, lemon juice, and pepper. Process until smooth and creamy. Refrigerate at least 1 hour, or overnight.
  2. Cut the cucumbers into ¾-inch thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup.
  3. Fill each cup with about 2 teaspoons of the salmon whip and sprinkle with the chives. Cover and refrigerate until ready to serve.
Tags: cucumber cups Recipe recipes

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