Cottage Cheese Cucumber Snack Cups are a fresh and simple treat that feels light and satisfying. Crisp cucumber slices form little edible cups, filled with creamy cottage cheese and often topped with a sprinkle of herbs or a dash of pepper. It’s a perfect combination of crunch and creaminess that’s both healthy and tasty.
I love making these snack cups when I want something quick to put together but still feel like a special little bite. They’re great for afternoon snacks or when guests come over because they look cute and are so easy to customize with your favorite seasonings or small add-ons like cherry tomatoes or a drizzle of olive oil. Plus, I find it’s a nice way to sneak in some extra veggies without feeling like a chore.
Whenever I serve these at gatherings, everyone seems to appreciate how fresh and light they are compared to heavier snacks. They keep me going during busy days without weighing me down, and they always make me feel good about snacking. If you haven’t tried putting cottage cheese inside cucumber cups yet, I’d definitely recommend giving it a go—you might find yourself making them again soon!
Key Ingredients & Substitutions
Cucumber: Choose firm, fresh cucumbers such as English or Persian varieties for crisp cups that hold their shape well. If cucumbers aren’t available, zucchini can be a mild substitute when sliced thickly.
Cottage Cheese: This is the creamy star of the snack. I prefer small-curd cottage cheese for a smoother texture. If you want a dairy-free option, try ricotta made from almond or cashew milk.
Chickpeas: Roasted chickpeas add a great crunch. You can easily swap them for nuts like toasted almonds or pumpkin seeds. For a quicker option, canned chickpeas without roasting work fine too.
Dill and Lemon Juice: Fresh dill brightens up the dish, but dried dill or fresh parsley can be used if needed. Lemon juice adds a pleasant tang; a splash of vinegar could also work.
How Do You Make Perfect Cucumber Cups Without Breaking Them?
Creating cucumber cups takes a little care to keep the bottom intact so the filling doesn’t leak out.
- Start with thick cucumber slices, about 1 ½ inches tall, ensuring the base is wide enough to hold filling.
- Use a small spoon or melon baller to gently scoop out the seeds and inner flesh, leaving about a ¼ inch wall.
- Be patient and scoop gradually to avoid puncturing the sides or bottom.
- If you want extra stability, chill the cucumbers before filling—they’re firmer when cold.
With these tips, your cucumber cups will hold the cottage cheese nicely and look great for serving.
Equipment You’ll Need
- Chef’s knife – I prefer a sharp knife to easily cut and peel the cucumber evenly.
- Small melon baller or teaspoon – perfect for carefully hollowing out the cucumber cups without breaking them.
- Mixing bowl – for stirring the cottage cheese, dill, lemon juice, and seasonings together.
- Baking sheet – used if roasting chickpeas at home for extra crunch.
- Small spoon or silicone spatula – to fill the cucumber cups smoothly and neatly.
- Serving dish or tray – to display and serve the snack cups attractively.
Flavor Variations & Add-Ins
- Add fresh herbs: Swap dill for chopped basil or mint for a different fresh flavor.
- Change the protein: Use crumbled feta or shredded cooked chicken instead of cottage cheese for a different texture and taste.
- Mix in veggies: Add finely chopped bell peppers, radishes, or cherry tomatoes on top for extra color and crunch.
- Spice it up: Mix in a dash of paprika, chili flakes, or cayenne pepper for a little heat.
Cottage Cheese Cucumber Snack Cups
Ingredients You’ll Need:
- 1 medium cucumber
- 1 cup cottage cheese
- ¼ cup plain Greek yogurt or labneh (optional, for layering)
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- ½ cup cooked roasted chickpeas (or canned chickpeas, drained and optionally roasted)
- Olive oil (optional, for drizzling on chickpeas)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus an optional 15-20 minutes if you want to roast your chickpeas at home. Assembling the snack cups is quick, and you can serve immediately or chill them for a fresher taste.
Step-by-Step Instructions:
1. Prepare the Cucumber Cups:
Peel the cucumber if you like. Cut it into thick slices about 1½ inches tall. Use a small spoon or melon baller to gently scoop out the center of each slice, leaving the bottom intact to create a cup for the filling.
2. Make the Seasoned Cottage Cheese Mixture:
In a bowl, mix together the cottage cheese, Greek yogurt (if using), chopped dill, lemon juice, salt, and pepper until well combined and creamy.
3. Prepare the Chickpeas:
If using canned chickpeas, drain and rinse them. For extra crunch, pat them dry and toss with a bit of olive oil, then roast in a 375°F (190°C) oven for 15-20 minutes until golden and crisp. Otherwise, pre-roasted chickpeas work perfectly fine.
4. Assemble the Snack Cups:
Arrange the hollowed cucumber cups upright in a small serving dish or jar, packed closely side by side. Spoon the seasoned cottage cheese mixture into each cucumber cup until full.
5. Garnish and Serve:
Top each filled cucumber cup with roasted chickpeas. Serve immediately for a crisp, fresh snack or refrigerate for up to 1 day before enjoying.
Can I use frozen or pre-packaged cottage cheese for this recipe?
Yes, you can use pre-packaged cottage cheese straight from the fridge. If it’s frozen, thaw it in the fridge overnight and stir well to improve the texture before filling the cucumber cups.
How long can I store the assembled snack cups?
It’s best to eat these snack cups the same day for maximum freshness. If needed, store them covered in the refrigerator for up to 1 day. The cucumbers may release water, so drain any excess before serving.
What are some good substitutions for the roasted chickpeas?
If you prefer, you can swap the chickpeas for toasted nuts, seeds, or even a sprinkle of crunchy granola for texture. Raw veggies like diced bell peppers or cherry tomatoes also work well as a topping.
Can I prepare the cucumber cups ahead of time?
Yes! You can hollow out the cucumber slices a few hours in advance and keep them covered in the fridge to prevent drying out. Fill them just before serving to keep the cucumbers crisp.