Cucumber Boats

5 from 1 vote

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These Cucumber Boats are the perfect blend of crisp 🥒 cucumber, creamy cheese, and a mixture of salty and seedy toppings. The straightforward nature of this recipe makes it perfect for a quick snack, a cucumber appetizer, or even a simple lunch. Whether you’re serving these beauties alongside Grilled Chicken Thighs or as part of a brunch spread, these cucumber boats are sure to impress.

Why You’ll Love Cucumber Boats

You’ll love these cucumber boats for their combination of crunchy cucumber, smooth 🧀 cream cheese, and fresh toppings that create a refreshing and light dish. This cucumber snack is perfect for those who want a healthy and satisfying bite or even a light meal. With only a few simple steps, this recipe is an ideal choice for busy days or when you want a fuss-free dish.

How To Prepare

🥒 First, cut the cucumber in half and scoop out the seeds.

🧀 Then, fill the cucumber halves with your preferred cream cheese.

🥑 Top with avocado, olives, and everything but the bagel seasoning.

🌟 Enjoy your delicious creation!

Nonna’s Tip

Feel free to use any spread you love, such as asiago dip, hummus, Spicy Mayo, or Tzatziki.

Cucumber Salad Boats

Cucumber Boats Variations and Substitutions

These amazing cucumber boats are a blank canvas! Check out some suggestions here, and don’t forget to tell me in the comments if you come up with your own tasty version!

  1. If you’re looking for a 🥛 dairy-free option, use vegan cream cheese or nut-based cheese alternatives.
  2. Instead of creamy cheese, use hummus, tzatziki, or spicy mayo as the base in your cucumber boats.
  3. Use cream cheese, goat cheese, feta, or a combination of cheeses.
  4. Feel free to swap the avocado with slices of ripe 🍅 tomatoes or bell peppers.
  5. You can definitely make your own everything bagel seasoning mix with sesame seeds, poppy seeds, dried 🧄 garlic, dried onion, and salt. Alternatively, you could use another seasoning blend that you prefer.

Best Served With

  • If you’re hosting guests, serve these as cucumber appetizers, on a large platter, containing other finger foods such as Salmon Sushi Cups and Italian Bruschetta.
  • Include these cucumber snacks in your next brunch, alongside a frittata or High-Protein Breakfast Casserole.
  • Serve these cucumber boats as a side with a quinoa or couscous-based salad.

How to Make Kid-Friendly Cucumber Boats

Kids tend to be more excited about trying new foods food when they get to help prepare the meal. This is a great recipe to get kids involved in because it requires minimal knife work and allows for endless customization. To make kid-friendly cucumber boats, lay out a bunch of options for toppings: halved cherry tomatoes, roughly chopped fresh herbs, a few cheeses (like mini mozzarella balls or shredded cheddar), crumbled bacon, and whatever else you think your kids may like. Have your kids help scoop out the seeds from the cucumber and top their own boats 🛶.

Similar Recipes

Cucumber Salad Boats

Cucumber Boats

These Cucumber Boats are the perfect blend of crisp 🥒 cucumber, creamy cheese, and a mixture of toppings. The straightforward nature of this recipe makes it perfect for a quick snack, a light appetizer, or even a simple lunch.
5 from 1 vote
Course: Appetizer, Snack
Cuisine: American
Makes: 2 servings
Author: The Modern Nonna
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients 

Instructions 

  • Cut the cucumber in half and scoop out the seeds.
  • Fill the cucumber halves with cream cheese.
  • Top with avocado slices, olives, and everything but the bagel seasoning, if using. Season with salt. Enjoy!

Notes

  • Waste Nothing: You can save the hollowed out cucumber seeds to use in a smoothie or yogurt dip.
  • So Many Seeds: I love the garlicy-oniony-seedy flavor and texture of an ‘everything but the bagel’ seasoning, but there are so many other ways to top these cucumber boats. Try a sprinkle of black or white sesame seeds, omega-rich hemp seeds, or even crushed pistachios. 
  • Put it on a Pepper: Instead of hollowed cucumber boats, try this recipe with mini sweet peppers. Halve them lengthwise and remove the seeds and membranes, then proceed with the original recipe. 

Nutrition

Serving: 1 boat, Calories: 325kcal, Carbohydrates: 13g, Protein: 6g, Fat: 30g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 57mg, Sodium: 434mg, Potassium: 546mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1056IU, Vitamin C: 9mg, Calcium: 93mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Snack
Cuisine: American
COOKED IT? SLAYED IT? 💅
Tag @themodernnonna so I can hype you up 👏 and don’t forget to rate ⭐, drop a comment 💬, and show some love right here on the recipe!

Common Questions

What can I use instead of cream cheese?

Feel free to use any spread you love, such as asiago dip, hummus, spicy mayo, or Tzatziki.

Can I make these cucumber boats dairy-free?

Yes, you can certainly use vegan cream cheese or nut-based cheese alternatives for a dairy-free option.

What seasoning can I use if I don’t have “everything but the bagel” seasoning?

You can make your own seasoning mix with sesame seeds, poppy seeds, dried garlic, dried onion, and salt. Or you’re welcome to use another seasoning blend that you enjoy.

what are some other toppings I can put on a cucumber boat?

There are so many ways to customize this recipe. Try topping with crumbled bacon or sausage, mix shredded or crumbled cheese—such as blue cheese or Cheddar—into the cream cheese, or sprinkle with chili flakes.

Can cucumber boats be made in advance?

Yes, you can hollow out the cucumber boats and add the cream cheese and store these in the fridge, covered, for up to 2 days. Add the toppings just before serving the boats.

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

5 from 1 vote

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1 Comment

  1. 5 stars
    Crispy, creamy, DELICIOUS! I make these a lot for a quick, healthy and fresh lunch because I am always on the run and busy with my job! Def add these to your “must try” list!