Jackie Dodd is a Los Angeles-based recipe developer, photographer, food writer and cookbook author. She runs two recipe websites. Domestic Fits combines original recipes with "how to" cooking and baking tips. The Beeroness focuses on...
Skip the chips and serve a fun appetizer in a cucumber! This is a great way to get that taste you love with a fraction of the calories. Feel free to make it your own and replace the dip with your favorite hummus or guacamole.
I started making these years ago after seeing cucumber cups on Iron Chef. I'm a little embarrassed at the amount of time it took me to figure out how to make these little gems because it couldn't be easier. All you need is a melon baller.
Cucumber cups with skinny artichoke dip
4 long English cumbers
1/4 cup Greek yogurt
4 ounces cream cheese (fat free for lower calorie)
1/2 cup frozen spinach, thawed and squeezed dry
6 ounces artichoke hearts, drained
1/4 teaspoon hot pepper sauce (plus additional to taste)
1/4 teaspoon garlic powder
Salt and pepper to taste
Peel the cucumbers, cut into 1-inch sections.
Use a melon baller to scoop out most of the middle, leaving a good portion of the walls and bottom intact.
In a small bowl, stir together the remaining ingredients.