Ingredients
Scale
- 2 large English cucumbers (hothouse cucumbers work best)
- 1.5 cups low-fat or full-fat cottage cheese
- 1 tablespoon dry ranch seasoning mix
- 1/2 teaspoon garlic powder
- Fresh dill or chives for garnish
- Optional: halved cherry tomatoes or a sprinkle of paprika for color
- Black pepper to taste
Instructions
- Wash the cucumbers thoroughly. You can peel them in stripes for a decorative look or leave the skin on for extra fiber. Slice the cucumbers into rounds that are about half an inch thick. If you want the filling to sit better, you can use a small spoon to gently scoop out a tiny bit of the center of each slice to create a “well.”
- In a medium mixing bowl, combine the cottage cheese, dry ranch seasoning, and garlic powder. Use a spoon to mix everything until the seasoning is evenly distributed. For a smoother texture, you can pulse the cottage cheese in a blender for 10 seconds before adding the seasoning.
- Place your cucumber slices on a serving platter. Spoon about one tablespoon of the ranch cottage cheese mixture onto each cucumber round. If you created a well in the previous step, fill that area first and then mound a little extra on top.
- Top each bite with a small sprig of fresh dill or chopped chives. Add a halved cherry tomato or a light dusting of paprika if you want extra flavor and visual appeal. Finish with a crack of fresh black pepper over the entire platter.
- Cook Time: 15 minutes
- Diet: Keto, Low-Carb