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Cucumber Cups with Creamy Chicken Whip

  • Author: The Kitchen Whisperer

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Ingredients

  • 2 large cucumbers (English work the best)
  • 12 ounces cream cheese, room temp (low fat/fat free)
  • 2 cups cooked chicken, cubed
  • 3 1/2 tablespoon mayo (or greek yogurt)
  • 4 green onions, chopped
  • 1/2 teaspoon garlic salt
  • 1 tablespoon soy sauce, low sodium
  • 1/4 teaspoon paprika plus additional for garnish

Instructions

  1. In the bowl of a food processor, add the rest of ingredients minus 1 1/2 tablespoon green onions and process until smooth, creamy and whipped into a mousse-like texture. Transfer to a bowl, cover and chill for at least an hour.
  2. When ready to serve, cut the cucumbers into 3/4-1” thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup leaving the bottom intact. Set aside.
  3. Transfer the creamy chicken whip to a piping bag and pipe it into the cucumber cups filling it up with about 2 tablespoon of filling (or so it looks like a small cupcake). If you do not have a piping bag just spoon in the filling.
  4. Garnish with a sprinkle of paprika and the reserved chopped green onions.
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