Cottage Cheese Ranch Cucumber Boats (Printable)
Crisp cucumber boats loaded with creamy cottage cheese ranch and herbs for a refreshing, protein-rich bite.
# List of ingredients:
→ Vegetables
01 - 2 large cucumbers
02 - 2 tablespoons chopped fresh chives
03 - 1 tablespoon chopped fresh dill
04 - 1 tablespoon chopped fresh parsley
→ Dairy
05 - 1 cup cottage cheese, small curd preferred
→ Ranch Seasoning
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon dried dill
09 - 1/2 teaspoon dried parsley
10 - 1/2 teaspoon dried chives
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ Optional Garnishes
13 - Freshly cracked black pepper
14 - Extra chopped fresh herbs
# Steps:
01 - Wash cucumbers thoroughly under cold water. Trim both ends and slice each cucumber in half lengthwise to create boats.
02 - Use a spoon to gently scoop out the seeds from each cucumber half, leaving approximately 1/4 inch of flesh along the sides to maintain structural integrity.
03 - In a medium mixing bowl, combine cottage cheese, fresh chives, fresh dill, fresh parsley, garlic powder, onion powder, dried dill, dried parsley, dried chives, salt, and black pepper. Stir until thoroughly incorporated and smooth.
04 - Spoon the cottage cheese ranch mixture evenly into each cucumber boat, ensuring a generous portion in every half.
05 - Top with additional fresh herbs and freshly cracked black pepper if desired. Serve immediately or refrigerate until ready to serve.
# Expert Advice:
01 -
- Ready in fifteen minutes flat with zero cooking required
- That cottage cheese ranch filling is absurdly addictive
02 -
- Letting them sit too long makes the cucumbers release water and get soggy
- Small curd cottage cheese gives you a smoother texture than large curd
03 -
- Pat the scooped cucumbers dry with paper towels before filling to prevent sogginess
- Use a small cookie scoop for the neatest most uniform filling