In fact, we actually made these for Christmas, which you may have noticed a teaser on Instagram, but we wanted to be sure they were
Last thing before we get into the recipe, I’m not normally a ‘food blogger’ but we love to spill the beans on a few of our favorites when we stumble across a great concoction. You see, we’re a ‘throw it together and see what happens’ kinda household. We experiment a lot. I’d say we’re about 90% successful since we tend to toss our favorite foods together and hope for the best. That or we’re cleaning out the cupboards, or we were really hungry. I’ll go with the latter. Rest assured,
Without further ado:
Stuffed Cucumber Cups
Recipe Yield: about 44 cups
4-5 long (medium) cucumbers
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
*1 1/2- 2 Tablespoons Dill Weed
*1 Tablespoon Onion Flakes
*1 1/2 teaspoon Celery Salt
3-5 strips Crumbled Bacon
*Or to taste
1. Prepare the dip mixture by combining Dill Weed, Onion Flakes, Cream Cheese, Sour Cream, and Celery Salt (add more or less to taste). Transfer to one gallon Ziploc bag. Let sit for an hour (or overnight for full flavor).
2. Cook bacon and crumble, we use another Ziploc baggie and a large bowl to crush them at once. A rolling pin works as well.
3. Stripe Cucumbers. Slice each long cucumber into about one-inch pieces.
4. Scoop out the center and seeds using a spoon. Be sure to leave about an eighth to quarter inch of the center to form a ‘cup’ which properly holds the dip mixture.Optional: use the cucumber seeds: dice and add to the dip (waste not want not right?).
5. Cut the corner of the Ziploc and begin filling each cup until dip protrudes.
6. Garnish with crumbled bacon.
This recipe is versatile, feel free to stuff your cucumbers with interesting flavors. If you create a new variation, I’d love to see/hear all about your version below!!
They’re the perfect bite-full snack to feed your Super Bowl party. So what do you think, are you going to serve, or bring them as your dish at your Super Bowl party?