Cucumber Canape

This recipe for Cucumber Canape with chive cream cheese and shrimp looks fancier than it is.  I promise they’re easy to make but look fancy.  Those are my favorite kinds of recipes.

Simply cream together the cream cheese, milk, onion powder, and chives and place it all in a Ziplock bag for piping into the cucumber “cups”.  As far as the cups, the only thing to watch is not to dig the spoon in too deep when scooping out the center.  You don’t want to go through the bottom of the cucumber and lose the whole “cup” effect.

These are also open for your own creative interpretation.  Add whatever you’d like to the tops.  Slivers of bell pepper, nuts, herbs, get creative.

Cucumber Canape

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• Author: Joanie Simon
• Total Time: 20 mins
• Yield: 12 1x

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Description

Cucumber slices hollowed out and filled with cream cheese, shrimp and dill.

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Ingredients

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• 8 ounces cream cheese
• 3 Tbs fresh dill, minced
• 1 Tbs milk
• 1/2 tsp onion powder
• 1 cucumber
• 12 shrimp, cooked
• 1/4 red or orange bell pepper

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Instructions

1. Mix together cream cheese, dill, milk and onion powder in a bowl until fully incorporated.
2. Put the cream cheese mixture into a piping bag and put to the side.
3. Slice a cucumber into 1 inch pieces, then using a spoon, hollow out a well in each slice.
4. Pipe cream cheese into all of the cucumber cups evenly, creating an anchor for your other toppings.
5. Place a shrimp on top of the cream cheese and garnish with more dill.
6. Serve cold.

• Prep Time: 20 mins
• Category: Appetizer
• Cuisine: American

*Original recipe by Joanie Simon (JoanieSimon.com)