Creamy cucumber-chive cups

Sometimes vegetarian. Sometimes meat. Most of the time healthy. That’s a win for the diet.

In my continuing search for low-fat dishes, and in an attempt to find more bite sized snacks, I came across this one thanks to the fine folks at Whole Foods. The basics of this dish are vegetarian, but the final bit is up for interpretation. The recipe itself calls for topping the cups with salmon, olive or ham. I’ve never been a big fan of salmon, so I used shrimp. But you could do jalapeño or something. Bacon. Whatevs.

Makes 24

3 cucumbers
3/4 cup lowfat cottage cheese
1/4 cup nonfat plain yogurt
3 tbsp. chives, chopped
1/8 tsp. black pepper
3 to 4 dashes hot sauce
1/2 cup topping (olives, ham, salmon, snake, roast kitten, eye of newt)

Trim the ends off of the cucumber, then peel three evenly-spaced strips from each. Cut 1-inch thick slices of cucumber, then use a teaspoon to scoop out the seeds.

In a blender or processor, puree cheese, yogurt, chives, pepper and hot sauce. Spoon or pipe the mixture into the cups and finish with the topping, as well as some more chives for garnish.

Cover and chill for 1 to 2 hours.

Serve.

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