Monday, August 13, 2012

Cucumber Rolls


I love food that is contrasting. And these cucumber rolls fit the bill perfectly. Smooth but crunchy. Light but flavorful. Innocuous but addicting.


I've seen similar recipes over the past few years but most of them were with feta cheese. Which I'm a fan of in only certain situations. This is not one of them. Plus, I think making it with cream cheese makes them more crowd pleasing than the feta version.


To make these you need to make thin slices of cucumbers. Having a Mandolin slicer makes life so much easier but you can also use a regular potato peeler. You just need to be more careful of keeping your hand steady so you don't end up with a bunch of slices that are thin then thick or missing pieces.


Cucumber Rolls 

2 cucumbers

1/2 red bell pepper

1 package cream cheese, room temperature

3 green onions. chopped

1 stem of fresh dill, chopped or 1 tsp dried dill

Wash and cut the ends off of your cucumbers. Slice your cucumbers, using each side until you only have the heart of the cucumber left. Save it. You can chops it up into the cream cheese mixture or chop it into a salad or give it to a whiny kid to munch on. Using a spoon, cream or cream cheese so it is easily spreadable. Add the red bell pepper, onions, and dill and mix.  On a flat surface, add about a tablespoon of the mixture to one end of the cucumber slice and roll it up like you would a sleeping bag. Try to keep them nice and tight when rolling and then you wont need toothpicks. Which, since I'm out of those at the moment, is quite handy. If you have any extra cream cheese you can always set out some carrots or celery and use it as a delicious dip!

X marks the spot for something delicious!

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