Cottage Cheese Cucumber Snack Cups are a fresh and light treat that’s as simple as it is tasty. Crisp cucumber slices make the perfect little cups, filled with creamy cottage cheese that’s cool and just a bit tangy. It’s a snack that feels refreshing and satisfying all at once, great for those moments when you want something healthy but still fulfilling.
I love making these snack cups when I need a quick bite that doesn’t weigh me down. They come together so fast, and you can easily switch up the flavors by stirring in herbs, a pinch of salt, or a sprinkle of pepper to the cottage cheese. It’s like a mini makeover for your usual snack routine. Plus, I find they’re a crowd-pleaser—kids and grown-ups both seem to enjoy popping them into their mouths like little tasty boats.
Serving these snack cups chilled right from the fridge is the way I like it best, especially on warm days. They’re perfect for a light lunch, an afternoon pick-me-up, or even a party appetizer that looks pretty on the platter. If you want a bit more zing, adding a touch of fresh dill or a drizzle of olive oil on top gives them a nice flare without any fuss.
Key Ingredients & Substitutions
Cucumber: English or seedless cucumbers work best here because they have fewer seeds and thinner skin, making scooping easier. If you don’t have these, a regular cucumber will work too—just remove the seeds carefully.
Cottage Cheese: This is the creamy base that adds protein and a light texture. If you prefer, you can swap it for ricotta or Greek yogurt for a slightly different flavor and texture.
Chickpeas: They add a nice nutty bite on top of each cup. You can use canned chickpeas for convenience or make your own by boiling dried ones. For variety, try black beans or finely chopped nuts instead.
Fresh Parsley: It adds a fresh, herbaceous note. If parsley isn’t your favorite, try dill, basil, or chives—each brings its own brightness to the snack.
How Do You Hollow Out the Cucumber Without Breaking It?
Creating little cups from cucumber slices can be tricky if you push too hard or use the wrong tool. Here’s how to do it right:
- Cut cucumber slices about 1–1.5 inches thick for sturdy cups.
- Use a small spoon or melon baller to scoop out the center carefully, starting from the edges and moving inwards.
- Leave about 1/4 inch of cucumber at the bottom so the cup holds its shape and filling.
- Go slow and gentle—the cucumber is delicate and can split if you dig too deep.
This step keeps your snack cups neat and easy to fill, making them look and taste great!
Equipment You’ll Need
- Sharp knife or vegetable peeler – I recommend it because it makes cutting the cucumber easier and safer.
- Small spoon or melon baller – helps scoop out the centers without breaking the cucumber slices.
- Mixing bowl – for combining or stirring the cottage cheese mixture if desired.
- Serving platter or bowl – for arranging the filled cucumber cups to serve nicely.
Flavor Variations & Add-Ins
- Use Greek yogurt or cream cheese instead of cottage cheese for extra creaminess.
- Add chopped fresh herbs like dill, basil, or chives for different flavors.
- Top each cup with a small cherry tomato or a slice of radish for color and crunch.
- Sprinkle with chili flakes or paprika for a spicy kick.
Cottage Cheese Cucumber Snack Cups
Ingredients You’ll Need:
Main Ingredients:
- 1 large cucumber (preferably English or seedless variety)
- 1 cup cottage cheese
- ½ cup cooked chickpeas (garbanzo beans), drained and rinsed
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon olive oil (optional, for drizzling)
- Salt, to taste
- Black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. There’s some quick slicing and scooping, then a short chilling time of 15 to 30 minutes to let it all come together and taste refreshing. Perfect for a fast, healthy snack!
Step-by-Step Instructions:
1. Prepare the Cucumber Slices:
Wash your cucumber and trim off both ends. Cut into thick rounds about 1 to 1.5 inches wide. These will be the little cups, so make sure they aren’t too thin to hold the filling.
2. Hollow Out the Centers:
Using a small spoon or a melon baller, gently scoop out the middle of each cucumber slice. Leave enough flesh at the bottom so the cup holds together without breaking. Be careful and go slowly.
3. Fill With Cottage Cheese and Chickpeas:
Spoon or pipe cottage cheese into each cucumber cup until full. Then, place one cooked chickpea on top of each cup to add a tasty little touch.
4. Add Finishing Touches:
Sprinkle the finely chopped parsley over the tops. Season with a little salt and pepper to your liking. If you want, drizzle a tiny bit of olive oil on top for extra flavor.
5. Serve and Chill:
Arrange your snack cups upright on a serving plate or bowl. Pop them into the fridge for 15 to 30 minutes so they stay fresh and delicious before enjoying.
Can I Use Regular Cucumbers Instead of English Cucumbers?
Yes, regular cucumbers will work just fine. Just remove the seeds carefully to avoid extra moisture and make scooping easier.
Can I Prepare These Snack Cups Ahead of Time?
Absolutely! You can assemble the cups and store them covered in the fridge for up to 1 day. Add the chickpeas right before serving to keep them from getting soggy.
What Are Some Good Substitutes for Cottage Cheese?
If you prefer, try ricotta cheese or Greek yogurt for a creamy texture with a slightly different flavor profile.
How Should I Store Leftovers?
Store any leftover snack cups in an airtight container in the fridge. They’re best eaten within 1-2 days for optimal freshness and crunch.