Stuffed Cucumber Snacks - Run the tines of a fork lengthwise down the cucumber.
- Cut a 1" slice from each end.
- Cut cucumber in half lengthwise; remove and discard seeds.
- Place cucumber cut side down on paper towel for 10 minutes.
- Combine cheeses, parsley, dill and onion; spoon into cucumber halves.
- Put halves back together; wrap in plastic wrap.
- Refrigerate for 3 to 4 hours.
- Cut into 1/2" slices; garnish with pimiento and dill.
Nutrition Facts
Calculated for 1 serving (86g)
Recipe makes 20 servings | | | Calories 30
Calories from Fat 11 (39%) | | Amount Per Serving | %DV | | Total Fat 1.3g | 2% | | Saturated Fat 0.7g | 3% | | Polyunsat. Fat 0.2g | | | Monounsat. Fat 0.3g | | | Trans Fat 0.0g | | | Cholesterol 3mg | 1% | | Sodium 32mg | 1% | | Potassium 133mg | 3% | | Total Carbohydrate 4.1g | 1% | | Dietary Fiber 1.3g | 5% | | Sugars 2.2g | | | Protein 1.3g | 2% | | Vitamin A 1830mcg | 36% | | Vitamin B6 0.2mg | 7% | | Vitamin B12 0.0mcg | 0% | | Vitamin C 56mg | 94% | | Vitamin E 0mcg | 1% | | Calcium 12mg | 1% | | Magnesium 6mg | 1% | | Iron 1mg | 6% | | Alcohol 0.0g Caffeine 0.0mg | |
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