Cucumber Cups with Basil Pesto Filling

These cucumber cups with basil pesto filling are a refreshing and elegant snack that I love serving at parties or when I want something light yet flavorful. The cool crunch of cucumber pairs beautifully with the creamy, herby filling, making each bite irresistible. They look fancy but are actually very simple to prepare, which makes them one of my favorite go-to appetizers.

Why You’ll Love This Recipe

I love this recipe because it’s fresh, colorful, and incredibly easy to put together. The cucumber cups make a perfect vessel for the creamy pesto mixture, and I like how they can be made ahead of time for entertaining. They’re also versatile, so I can tweak the filling to match my taste or the ingredients I have on hand.

Ingredients

2-3 English cucumbers roughly peeled and cut into 1″ chunks
8 oz cream cheese softened (about 1 cup)
3/4 c. sour cream or plain yogurt
3 Tbsp. basil pesto
2 Tbsp chives minced
salt to taste
Extra chives cut into 1″ lengths to garnish

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by cutting the cucumbers into 1-inch chunks and scooping out a small portion of the center with a melon baller or spoon to form little cups.
2. In a mixing bowl, I combine the softened cream cheese, sour cream (or yogurt), basil pesto, minced chives, and a pinch of salt until smooth and creamy.
3. I transfer the filling to a piping bag or use a spoon to fill each cucumber cup generously.
4. I garnish each cup with a small piece of chive on top for a fresh finish.
5. I keep them chilled until serving for the best flavor and texture.

Servings and Timing

This recipe makes about 20–24 cucumber cups, depending on the size of the cucumbers. It usually takes me around 20 minutes to prepare everything.

Variations

I sometimes add finely chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor and color. For a lighter version, I replace the cream cheese with whipped ricotta. When I want more protein, I mix in a little shredded chicken or smoked salmon.

Storage/Reheating

I keep the filled cucumber cups in the refrigerator for up to 1 day. To maintain the best texture, I prefer preparing the filling ahead of time and storing it separately, then filling the cucumber cups just before serving. These don’t need reheating since they’re served cold.

FAQs

Can I make the filling ahead of time?

Yes, I prepare the filling up to 2 days ahead and keep it in the fridge until I’m ready to fill the cucumber cups.

How do I keep the cucumber cups from getting watery?

I pat the cucumbers dry with a paper towel after scooping them to reduce excess moisture.

Can I use regular cucumbers instead of English cucumbers?

Yes, I can, but I prefer English cucumbers since they have thinner skins and fewer seeds.

Can I make this recipe dairy-free?

Yes, I use dairy-free cream cheese and yogurt alternatives, along with a vegan pesto.

Do I need a piping bag to fill the cucumber cups?

No, I can just use a spoon, but a piping bag makes them look more elegant.

What kind of pesto works best?

I usually use basil pesto, but I’ve also tried arugula or spinach pesto for a twist.

How far in advance can I assemble them?

I prefer to assemble them no more than 4–6 hours before serving so they stay fresh.

Can I add nuts to the filling?

Yes, finely chopped pine nuts or walnuts can add a nice crunch.

Are these good for kids?

Yes, kids enjoy them, especially if I use a milder pesto that isn’t too strong in flavor.

Can I freeze cucumber cups?

No, cucumbers don’t freeze well they lose their crisp texture when thawed.

Conclusion

I love making cucumber cups with basil pesto filling because they’re light, refreshing, and elegant without being complicated. They always make a beautiful addition to any appetizer spread and never fail to impress. With their crisp cucumber base and creamy herby filling, they’re a recipe I keep coming back to again and again.

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