Ingredients:

  • 2 large English cucumbers (approximately 450g)
  • Salt, to taste
  • 8 ounces cream cheese (225g), softened
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • Pinch of black pepper
  • 1/2 cup sour cream (120ml)
  • 2 tablespoons mayonnaise (30ml)
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Slice the cucumbers into 1/2-inch thick rounds. Use a melon baller or small spoon to scoop out a small portion of the center of each round, creating a hollow. Sprinkle lightly with salt and place in a colander to drain for 20 minutes. Pat dry.
  2. In a medium bowl, combine the softened cream cheese, chives, dill, parsley, garlic, lemon juice, and pepper. Mix well until thoroughly combined.
  3. In a small bowl, whisk together the sour cream, mayonnaise, dill, lemon juice, garlic powder, salt, and pepper.
  4. Spoon or pipe the cream cheese filling into each cucumber round.
  5. Arrange the filled cucumber rounds on a serving platter and chill for at least 30 minutes to allow the flavors to meld.
  6. Serve the cucumber canapés chilled, alongside the lemon-dill dip.