Prep time: forty minutes
Serving size: 8 servings.
Ingredient you’ll need
4 ounces of a brick cream cheese, softened
1/4 cup of ranch dressing
2 tablespoons fresh dill or thyme
3-4 long cucumbers, skinned and sliced into 1 inch slices
15 cherry tomatoes, sliced in half
Salt to taste
Paprika or cajun spice mix to garnish
How to make it
Step 1: To make the herbed cream cheese, mix the softened cream cheese with ranch dressing and herbs in a mixer. Mix them well until they are eve. Spoon the mixture into a piping bag with a star tip.
Step 2: Wash the cucumber, remove the peel, and using a fork, score the sides. Slice the cucumber into one inch pieces. Use a melon baller to remove a portion of the center of one side of the piece of the cucumber, leaving a half moon crater.
Step 3: The next step is to pipe the herb cream cheese into the crater, put enough in a way that it sticks out of the top about ½ inch.
Step 4: Add half of the cherry tomato which is partially buried into the herb cream cheese and sprinkle salt, herbs and spice mix for garnishing and colouring. Serve cold.