Stuffed Cucumbers

The perfect side for a fun summer picnic. Topped with capers for an extra kick! Use lowfat or fat-free cream cheese and sour cream to reduce the overall calorie count.

Recipe Ingredients:

6 cucumbers
6 ounces cream cheese
1 jar capers
2 tablespoons sour cream
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
Salt and ground pepper

Cooking Directions:

1. Scrape unpeeled cucumbers with fork tines. Cut into 2-inch thick slices; remove seeds.
2. Combine the herbs.
3. Mix cream cheese with sour cream until softened. Mix with herb mixture. Season with salt and pepper to taste.
4. Fill cucumber rings with mix and dot the tops with several capers.
5. Chill for several hours.

Makes about 2 dozen appetizers.

Tip: Can also be sliced thin and served on melba toast or other type of dry bread.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.