Cucumber Cups with Creamy Chicken Whip
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Ingredients
- 2 large cucumbers (English work the best)
- 12 ounces cream cheese, room temp (low fat/fat free)
- 2 cups cooked chicken, cubed
- 3 1/2 tablespoon mayo (or greek yogurt)
- 4 green onions, chopped
- 1/2 teaspoon garlic salt
- 1 tablespoon soy sauce, low sodium
- 1/4 teaspoon paprika plus additional for garnish
Instructions
- In the bowl of a food processor, add the rest of ingredients minus 1 1/2 tablespoon green onions and process until smooth, creamy and whipped into a mousse-like texture. Transfer to a bowl, cover and chill for at least an hour.
- When ready to serve, cut the cucumbers into 3/4-1” thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup leaving the bottom intact. Set aside.
- Transfer the creamy chicken whip to a piping bag and pipe it into the cucumber cups filling it up with about 2 tablespoon of filling (or so it looks like a small cupcake). If you do not have a piping bag just spoon in the filling.
- Garnish with a sprinkle of paprika and the reserved chopped green onions.