Delicious and healthy! You don’t always get such a perfect two-in-one combo such as this. This recipe may be a mouthful to pronounce but trust me when eating this, you will have your mouth full. The combination of tomatoes, cucumber, cream cheese and ranch dressing leaves you with a taste that is inexplicably awesome. Oh! And did I add that this is one of the most visually appealing recipes ever! Your eyes devour this first before your mouth gets to do the rest of the work.
This whole recipe comes together in less than an hour, meaning you can make a large batch for many guests at a party. There’s not much fuss in preparing this, and it doesn’t leave you with much to clean up afterward either. The best part of this is that it is a no-bake, no-cook recipe, meaning the bulk of your work is just setting up this recipe in an eye-catching design. If this isn’t on your to-cook list, then I don’t know what is!
Prep time: forty minutes
Serving size: 8 servings.
Ingredient you’ll need
4 ounces of a brick cream cheese, softened
1/4 cup of ranch dressing
2 tablespoons fresh dill or thyme
3-4 long cucumbers, skinned and sliced into 1 inch slices
15 cherry tomatoes, sliced in half
Salt to taste
Paprika or cajun spice mix to garnish
Step 1: To make the herbed cream cheese, mix the softened cream cheese with ranch dressing and herbs in a mixer. Mix them well until they are eve. Spoon the mixture into a piping bag with a star tip.
Step 2: Wash the cucumber, remove the peel, and using a fork, score the sides. Slice the cucumber into one inch pieces. Use a melon baller to remove a portion of the center of one side of the piece of the cucumber, leaving a half moon crater.
Step 3: The next step is to pipe the herb cream cheese into the crater, put enough in a way that it sticks out of the top about ½ inch.
Step 4: Add half of the cherry tomato which is partially buried into the herb cream cheese and sprinkle salt, herbs and spice mix for garnishing and colouring. Serve cold.