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Cucumber Boats are my favorite fresh, no cook appetizer, crisp mini cucumber halves piped full of whipped dill and cream cheese filling, and they vanish off the platter every single time I set them out. I first made them for a hot summer get together when I did not want to turn on the oven, and they have been on repeat ever since. If you love our creamy olive dip, these light, creamy boats are just as addictive and even easier.
With only seven ingredients and no cooking, they come together in minutes and look impressively fancy on any appetizer board.
Cucumber Boats Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 1 hour 15 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 158kcal
- 🌶️ Flavor Profile: Cool, crisp cucumber with tangy, herby whipped cream cheese
- ✋ Difficulty: Easy, a true no cook appetizer like our olive dip
Quick Answer
Slice mini cucumbers in half lengthwise and scoop out the seeds with a small spoon or melon baller. Let them drain cut side down on paper towels. Soften and whip the cream cheese until smooth, then beat in fresh dill, parsley, garlic powder, salt, and pepper. Pipe the filling into the cucumber boats with a star tip and serve immediately or chilled.
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Why This Recipe Works
Click to see the technique science
- Scooping makes the perfect boat. Removing the seeds with a melon baller or spoon creates a sturdy little channel that holds plenty of filling without getting watery.
- Draining keeps them crisp. Letting the scooped cucumbers rest cut side down on paper towels draws out excess water so the boats stay crunchy and the filling does not slide off.
- Whipping makes the filling pipeable. Softening and whipping the cream cheese makes it light, smooth, and easy to pipe into neat, pretty swirls.
- Fresh herbs brighten everything. Fresh dill and parsley give the creamy filling a bright, garden fresh flavor that pairs perfectly with cool cucumber.
- No cooking required. This is a true no bake, no cook appetizer, perfect for hot days and last minute entertaining.
Why You’ll Love This Recipe
- They are a fresh, crunchy, no cook appetizer that comes together in minutes.
- The whipped dill cream cheese filling is light, tangy, and totally addictive.
- They are naturally low carb and just as crowd pleasing as our jalapeno popper bites.
Key Ingredients
Just seven simple ingredients make these fresh, creamy cucumber boats.
- Mini cucumbers: Their small size and thin skin make the perfect sturdy little boats to hold the filling.
- Cream cheese: Softened and whipped into a smooth, tangy, pipeable filling.
- Fresh dill and parsley: Bright, garden fresh herbs that flavor the creamy filling.
- Garlic powder: Adds a savory depth that rounds out the herby cream cheese.
- Salt and black pepper: Simple seasonings to bring all the flavors together.
See recipe card for exact quantities.
Variations and Substitutions
These boats are easy to customize for any party.
- Stir in everything bagel seasoning or a little ranch seasoning for extra flavor.
- Add finely chopped chives, green onion, or a squeeze of lemon to brighten the filling.
- Top each boat with smoked salmon, crumbled bacon, or a sprinkle of paprika.
- Serve them alongside other no cook bites like our creamy olive dip for a full spread.
How to Make Cucumber Boats
- Wash the mini cucumbers, then slice each one in half lengthwise.
- Using a small melon baller or spoon, scoop out the seeds from each cucumber half and discard them.
- Place the cucumbers cut side down on paper towels for about an hour to let the excess water drain out.
- Microwave the cream cheese for 15 to 20 seconds until very soft, then whip it with an electric hand mixer until smooth, and beat in the dill, parsley, garlic powder, salt, and pepper.
- Whip the filling again until the herbs are fully combined and the cream cheese is light and fluffy.
- Spoon the filling into a piping bag fitted with a large star tip and pipe it into the cucumber boats. Serve immediately or chill until serving.
Recipe Tips & Tricks
- Drain the cucumbers well cut side down so the boats stay crisp and the filling holds its shape.
- Soften the cream cheese fully before whipping so the filling is smooth and easy to pipe with no lumps.
- Use a star tip for pretty piped swirls, or simply spoon the filling in for a more rustic look.
- Use fresh herbs rather than dried for the brightest, freshest flavor in the filling.
- Assemble close to serving so the cucumbers stay crunchy and do not weep.
- Pick firm mini cucumbers of similar size so the boats look uniform and hold up well.
Serving Ideas and Suggestions
These cucumber boats are made for entertaining. Arrange them on a platter or board and watch them disappear at showers, cookouts, and game day spreads.
They fit right into a fresh appetizer lineup next to our jalapeno popper bites, ham and Swiss sliders, and a batch of grilled wings.
Make the filling a day ahead and store it in the fridge, then pipe the boats the day of serving for the freshest, crispest result.
Cucumber Boats FAQs
You can make the whipped cream cheese filling a day ahead and store it covered in the fridge. For the crispest boats, scoop the cucumbers and pipe the filling within a few hours of serving.
Scoop out all the seeds and let the cucumbers drain cut side down on paper towels for about an hour before filling. This draws out excess water and keeps the boats crisp.
Mini cucumbers, sometimes called Persian cucumbers, are ideal. They are the perfect size for two bite boats, have thin skin, and contain fewer seeds than large cucumbers.
Yes. With just cucumbers, cream cheese, and herbs, these boats are naturally low carb and keto friendly, making them a great option for lighter appetizer spreads.
Filled cucumber boats are best the day they are made. Store leftovers covered in the fridge for up to a day, though the cucumbers will soften slightly over time.
Absolutely. Try tuna salad, chicken salad, hummus, or a ranch cream cheese blend. The crisp cucumber boats are a versatile base for almost any creamy filling.
Made these cucumber boats? I would love to hear how they turned out, leave a comment and a star rating below and tell me what you filled them with!
For an easy homemade snack, roast up a tray of these buffalo ranch nuts.
Easy Dill Cream Cheese Cucumber Boats
Ingredients
- 1 pound mini cucumbers
- 12 ounces cream cheese room temp
- 1 Tablespoon fresh dill chopped
- 1 teaspoon fresh flat leaf parsley chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash cucumbers and slice them in half length-wise.1 pound mini cucumbers
- Using a small melon baller or spoon, scoop out the seeds and discard.
- Place the cucumbers cut side down on paper towels for about an hour to let the excess water run out.
- Place the cream cheese into a microwave safe bowl and microwave for 15-20 seconds until very soft.12 ounces cream cheese
- Whip with an electric hand mixer until smooth.
- Add the dill, parsley, garlic powder, salt, and pepper. Whip until combined.1 Tablespoon fresh dill, 1 teaspoon fresh flat leaf parsley, 1/4 teaspoon garlic powder, 1/4 teaspoon salt , 1/4 teaspoon black pepper
- Place the filling in to a piping bag with a large star tip and pipe cream cheese into cucumbers. Serve immediately or chill until serving.
Notes
- Dry the cucumbers: After scooping out the seeds, place the cucumbers cut side down on paper towels to remove excess moisture. This helps keep the cream cheese filling from becoming watery.
- Room temperature cream cheese: Make sure the cream cheese is at room temperature before mixing. This makes it easier to whip and spread.
- Use a piping bag: For a neat and pretty presentation, use a piping bag with a star tip to fill the cucumbers. It adds a decorative touch that’s perfect for parties.
- Mix and match herbs: Don’t be afraid to experiment with different fresh herbs in the cream cheese mixture. Dill, parsley, basil, and chives all work wonderfully.
- Serve immediately: While these can be made ahead, they are best enjoyed soon after making to ensure the cucumbers stay crisp.
- Customize your seasoning: Adjust the garlic powder, salt, and pepper to your taste. You can also add a pinch of cayenne pepper for a bit of heat.
Nutrition
Love This Recipe?
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These sound great!! The cucumber boats are so pretty. I’d love it if you shared at the “What’s for Dinner” linky !
http://www.lazygastronome.com/whats-for-dinner-sunday-linky-26/
Oh I love these! So creative and impressive. I bet they taste light, crunchy and amazing!
These look and sound absolutely delicious, and so easy to make! I’m definitely pinning this….and probably making myself some for lunch this week! lol