Cottage Cheese Cucumber Snack Cups are a fresh and light snack that’s perfect for any time of day. Cool, crisp cucumber slices act like little edible bowls filled with creamy, slightly tangy cottage cheese. It’s a simple combo that feels refreshing and healthy without any fuss.
I love making these snack cups when I want something quick but still satisfying. They’re easy to prep ahead, and I often sprinkle a little black pepper or some fresh herbs on top to add a bit of extra flavor. It feels nice to have a crunchy bite paired with that smooth cottage cheese texture.
These snack cups are perfect for summer afternoons, after-school snacks, or even as a light appetizer at a gathering. They’re so good that I always end up making a big batch, and honestly, I can’t stop eating them once they’re ready! If you like simple, clean flavors, I think you’ll find these just as fun and tasty as I do.
Key Ingredients & Substitutions
Cottage Cheese: This is the creamy base and adds a mild, slightly tangy flavor. If you prefer something smoother, try ricotta or Greek yogurt instead. For dairy-free options, consider a plant-based cottage cheese or mashed tofu with a pinch of salt.
Cucumber: Use a large, firm cucumber with thin skin for easy peeling into strips. English or Persian cucumbers work well because they have fewer seeds and the skin is thinner. If you can’t find these, just peel and deseed a regular cucumber before slicing.
Chickpeas: Roasted chickpeas add a crispy texture and a bit of spice. You can swap with toasted nuts or seeds if you’d rather, like pumpkin seeds or almonds. To keep it simple, plain chickpeas also work, just without the crunch.
Fresh Dill: Dill brings a fresh, slightly tangy herb flavor that complements the cucumber and cheese. If you don’t have dill, try fresh parsley or chives. Dried herbs will work, but fresh gives the best brightness.
How Can I Make the Cucumber Strips Stand Up Neatly in the Glass?
Getting those cucumber strips to stand well creates the fun “cup” effect.
- Choose a firm cucumber for sturdy strips that won’t flop.
- Use a vegetable peeler or mandoline to cut thin, even strips.
- Before placing in the glass, gently soften each strip by rolling it on the counter to make it more flexible.
- Press the strips against the inside edge of your glass or jar, overlapping slightly to help them stick and support each other.
- Add the cottage cheese filling slowly so it keeps the strips in place without pushing them outward.
These steps help you build a neat cucumber wall that holds the filling perfectly and looks great on the table.
Equipment You’ll Need
- Vegetable peeler or mandoline – I prefer it because it makes thin, even cucumber strips quickly and easily.
- Small skillet – perfect for crisping up the chickpeas and giving them a golden crunch.
- Mixing bowl – where you’ll stir together the cottage cheese, herbs, and seasonings for a smooth filling.
- Serving glasses or small jars – sturdy enough to hold the cucumber strips and cottage cheese mixture upright.
- Cutting board and knife – for chopping herbs and mincing garlic if using.
Flavor Variations & Add-Ins
- Swap dill for fresh parsley or chives for a different herb flavor that pairs well with the cucumber and cheese.
- Add chopped olives or sun-dried tomatoes on top for a burst of tangy flavor.
- Include some crumbled feta or feta cheese for a saltier, richer taste.
- Spice it up with a pinch of cayenne pepper or a dash of hot sauce in the cottage cheese mixture.
How to Make Cottage Cheese Cucumber Snack Cups
Ingredients You’ll Need:
- 1 ½ cups cottage cheese
- 1 large cucumber
- ½ cup cooked or canned chickpeas, drained and patted dry
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika or chili powder
- 1 tablespoon fresh dill, finely chopped (plus extra sprigs for garnish)
- 1 small garlic clove, minced (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. Most of the time is spent crisping the chickpeas and assembling the snack cups. You can serve them right away or chill for up to an hour if you prefer a cool, refreshing snack.
Step-by-Step Instructions:
1. Prepare the Chickpeas:
If using canned chickpeas, start by rinsing and draining them well. Pat them dry with a paper towel. Heat the olive oil in a small skillet over medium heat, then add the chickpeas. Sprinkle with smoked paprika or chili powder and cook, stirring occasionally, until they’re slightly crispy and golden—about 5 to 7 minutes. Remove from heat and let them cool.
2. Slice the Cucumber:
Using a vegetable peeler or mandoline, carefully slice the cucumber into long, thin strips. These strips will form the walls of your snack cups.
3. Make the Cottage Cheese Mixture:
In a mixing bowl, combine the cottage cheese, finely chopped dill, minced garlic (optional), and a pinch of salt and pepper. Mix until everything is well blended.
4. Assemble the Snack Cups:
Spoon the cottage cheese mixture into serving glasses or small jars, filling each about three-quarters full. Then, gently press the cucumber strips vertically along the inside edges of each glass to form a neat “cup” shape around the filling.
5. Add the Finishing Touches:
Top each cup with a handful of crispy chickpeas. Garnish with a small sprig of dill and a light sprinkle of smoked paprika for a pop of color and extra flavor.
6. Serve and Enjoy:
These snack cups are best enjoyed immediately, but you can refrigerate them for up to one hour if you like them chilled. They make a fresh, tasty, and healthy snack or appetizer that’s super easy to whip up!
Can I Use Frozen Chickpeas for This Recipe?
Yes, you can! Just make sure to thaw them completely and pat them dry before roasting to get that crispy texture.
Can I Prepare These Snack Cups in Advance?
You can assemble them up to an hour before serving and keep them refrigerated. Avoid making them too early to prevent the cucumber strips from wilting.
What Can I Substitute for Dill?
If you don’t have fresh dill, try fresh parsley or chives. They won’t have the same flavor but will still add a nice herbal touch.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 24 hours. The cucumber may release water, so it’s best to eat them fresh for optimal crispiness.