Dilly Cucumber Bites with Salmon

🧂 Ingredients

• 4 oz cream cheese

  softened to room temperature
• ½ cup plain, nonfat Greek yogurt
• ½ medium lemon

  juiced
• 1 tsp dried dill

  plus more for garnish
• salt

  to taste
• 1 medium cucumber

  cut into ¼ inch thick slices
• 2 oz smoked salmon

  cut into 1 inch long slices

Instructions

• 1 In a small bowl, add cream cheese, yogurt, lemon juice, dill, and salt. Mix with
  a hand mixer until completely smooth. (Alternately, you can do this in a food
  processor.) Taste and adjust the seasonings as needed.
• 2 Arrange cucumber slices in a single layer on a serving platter.
• 3 Prepare your piping bag or sandwich bag. (If you have a piping tip, attach it to
  your piping bag or poke it through the corner of a sandwich bag. If you don't
  have a piping tip, cut off a ¼ inch wide corner of a sandwich bag.) Place the
  bag in a small cup to hold it upright, rolling the opening over the edge of the
  glass to hold it open.
• 4 Using a spatula, scoop the cream cheese mixture into the prepared piping or
  sandwich bag. Pick up the bag and gently twist to squeeze out any air bubbles.
  Pipe tablespoon-sized circles onto each cucumber slice. (For an even rosette
  shape, place the piping tip on the center of the cucumber slice and apply steady
  pressure until you achieve the desired amount of cream cheese.)
• 5 Top with smoked salmon pieces and additional dill. Enjoy immediately or
  refrigerate for up to an hour before serving.

Nutrition Info