Stuffed Cucumber

This is a vintage cocktail party trick that still works. A whole cucumber gets scored with fork tines for a decorative ridged edge, then the ends come off and the seeds get scooped out from the center, creating a long, hollow tube. Dill-seasoned cream cheese packed into that tube, chilled until firm, then sliced into neat rounds gives you an appetizer that looks like it took way more effort than it did.

Removing all the seeds is the most important step. The seedy center holds most of the cucumber’s moisture, and leaving any behind means the cream cheese filling gets watery and won’t hold together when sliced.

Scoring the outside with fork tines before stuffing creates a pretty scalloped edge on each round once sliced. A dusting of paprika adds color and a faint warmth. Serve the rounds as-is on a platter or set each one on a cracker for a sturdier bite.

Kitchen Tips

• Choose a straight cucumber for even slices. Curved cucumbers make odd-shaped rounds
• Remove every last seed from the center. Any remaining moisture will make the filling slide out
• Soften the cream cheese fully before mashing with the dill and onion. Cold cream cheese won’t stuff smoothly
• Chill thoroughly before slicing. Warm cream cheese squishes out of the ends when you cut

Variations

• Add a teaspoon of prepared horseradish to the cream cheese for a sharper, punchier filling
• Use smoked salmon cream cheese for a fancier, lox-inspired version
• Swap dill for everything bagel seasoning mixed into the cream cheese