Prep time: 20 minutes
Cook time: n/a
8 oz. cream cheese, softened
8 oz. Feta, crumbled
3 T. half & half
2 T. fresh dill (or 2 t. dried)
1 t. garlic powder
Sea salt and black pepper, to taste
4 medium cucumbers, cut into 4-5 equal sized sections*
Fresh dill and/or mint sprigs
*Cucumbers can be peeled, partially peeled, or unpeeled depending on personal preference.
This recipe is inspired by a dish that Functional Medicine Los Angeles practitioners often recommend to their patients for its high nutritional value.
- Place cream cheese, Feta, half & half, dill, and garlic powder in a large mixing bowl and season with salt and black pepper, to taste. Beat with a hand mixer or immersion blender until mixture is light and fluffy. Set aside.
- Trim each cucumber section so that the bottom is flat and top is slightly angled. Carefully scoop out the interior of each section with a small measuring spoon, leaving enough space on the bottom and sides to form a small “cup.” Remember, using fresh, organic vegetables, as suggested by Functional Medicine Burbank experts, can improve the health benefits of your dishes.
- Transfer some of the whipped Feta mixture to a pastry bag fitted with a large tip (or use a plastic sandwich bag with one of the bottom corners removed). Carefully pipe the whipped Feta into each cucumber cup and set on a serving platter.
- Serve immediately garnished with sprigs of fresh dill and/or mint, if desired. Enjoy!
Recipes like this one align with the principles of Functional Medicine Los Angeles, as it promotes natural, clean eating.