Crunchy cucumbers packed with creamy cheddar filling, bacon, dill pickles, and fresh herbs.
SERVES8–10
PREP25 min
CHILL30 min
STYLEServe cold
THE STORY
A garden cucumber turned into a fully loaded cold appetizer.
This was one of Brandon’s “ridiculous summer” ideas: cool cucumbers hollowed into boats and loaded with everything that makes a good pickle dip—cheddar, bacon, dill, green onion, and homemade pickles.
Smoking the cream cheese first adds depth, but the boats stay deliberately cold and crisp.
Method
Prep boats.Halve cucumbers lengthwise and scoop out seeds, leaving ¼-inch walls. Salt interiors, rest 15 minutes, then blot dry. An ice-water soak adds extra crispness.
Make filling.Mix cream cheese, sour cream, mayo, cheddar, bacon, pickles, pickle juice, dill, green onion, garlic, and pepper until creamy.
Fill.Spoon and pack filling into each cucumber half.
Garnish and chill.Add extra bacon, pickles, dill, and pepper. Refrigerate at least 30 minutes and serve cold.
Smoked option: Spread cream cheese in a small dish and smoke at 225–250°F for 1 hour until set and lightly golden. Chill before mixing. Boats can be assembled up to 24 hours ahead.
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