Did anyone else’s grandma make those cucumber cream cheese bites from 70s-era cookbooks? I like to think of these bites as an elevated, more modern version of that vintage classic! The cream cheese is loaded with fresh dill and chives, garlic, and lemon zest for a herby, summery pop of flavor. I am obsessed with this no-cook appetizer for casual wine nights on the patio!

A white platter of cucumber cream cheese bites on pretzels next to an orange striped linen, glasses of white wine, and a brown bowl of pepper on an orange marble counter.

When I was a kid, I thought cucumber tea sandwiches were the epitome of fine dining. And honestly, I was proven right, because when we were in London in December, we went to The Library for afternoon tea, and the cucumber sandwich was one of my favorite bites! (And that’s saying something, considering how incredible the cakes were.)

Anyways, now that I’m home, I have been loving some no-cook summery appetizers. Especially since we’re already seeing triple digits ughhh. So I decided to update one of the recipes my grandma used to make all the time that featured slices of cucumbers topped with a dollop of cream cheese and a little dried dill.

This recipe keeps the same spirit, but with fresh dill and chives. If there’s one thing I learned in culinary school, it’s that fresh herbs are key to improving the flavor of pretty much anything. And for a little crunch, I layered the bites on pretzel chips, but I think they’d be great on rye crisps too.

These bites are amazing with some of my other no-cook apps like strawberry bruschetta or this citrusy black bean, corn, and feta dip. Invite some friends over, open a bottle of wine, and you’re ready for summertime entertaining!

Salt the cucumbers

When you cut cucumbers, they tend to leak lots of water and make things soggy. So I like to salt and drain the cucumbers first. The salt adds some flavor, but getting rid of the extra water also makes them nice and crisp!

Cucumbers with salt.
Toss the cucumbers with a few pinches of Kosher salt. Transfer them to a fine-mesh sieve.
A colander of cucumbers on an orange marble counter.
Then, place the sieve over a bowl. Let the cucumbers drain for 10-30 minutes to release water.
A beige linen with rows of cucumbers.
Lastly, pat the cucumbers dry with a clean linen or paper towels. Now they’re ready to go!

Make the bites

A white bowl of whipped cream cheese with beaters on an orange marble counter.
While the cucumbers drain, whip the cream cheese and heavy cream for 2-3 minutes.
A white bowl of cream cheese, herbs, garlic, and lemon on an orange counter.
Then, add the fresh dill, fresh chives, lemon zest, grated garlic, & black pepper to taste.
A white bowl of whipped herb cream cheese.
Mix everything together for another 1-2 minutes until the cream cheese is fluffy.

Whipping the cream cheese is 100x easier if it’s softened. Just pull it out of the fridge about 30-60 minutes before making the recipe!

A hand piping cheese filling on pretzel crisps.
Pipe the cream cheese mixture on the pretzels. Then, use a butter knife to smear it a little!
A wood board of cucumber cream cheese bites on pretzel crisps.
Top each bite with 1-2 slices of cucumber. I usually use 1 slice, but you can add more if you like!
A white platter of cucumber cream cheese bites on pretzels next to glasses of white wine, a white bowl of chives, and a brown bowl of pepper on an orange stone background.
Lastly, garnish the cucumbers with a little black pepper and a sprig of dill. Enjoy!

You want to serve these bites right away, because the pretzels get soft after a while. You can prep the cream cheese a few days in advance, but you want to assemble everything right before serving.

A white platter of cucumber cream cheese bites on pretzels next to a brown bowl of pepper on a dark orange-brown table.

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Easy Cucumber Cream Cheese Bites on Pretzels

Yield: 24 bites
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
These cucumber cream cheese bites are an elevated, more modern version of the cucumber apps from 70s-era cookbooks! The cream cheese is whipped with fresh dill and chives, garlic, and lemon zest for a herby and fresh pop of flavor. Pile everything on pretzel crisps for a little crunch, pour some wine, and enjoy this light and easy app with friends!
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Ingredients

  • 1/2 English cucumber thinly sliced (24 slices)
  • Kosher salt to taste
  • 4 ounces block cream cheese softened (115 grams)
  • 1 Tablespoon heavy cream (15 milliliters)
  • 2 teaspoons finely chopped fresh dill more for garnish
  • 1 Tablespoon finely chopped fresh chives (3 grams)
  • 1 small garlic clove peeled and grated (1/2 teaspoon)
  • 1/2 teaspoon fresh lemon zest
  • Freshly-cracked black pepper to taste
  • 24 pretzel crisps or crackers

Equipment

Instructions 

  • First, toss the cucumbers with a few pinches of Kosher salt. Transfer the cucumbers to a fine-mesh sieve and place the sieve over a bowl. Let the cucumbers sit for at least 10 minutes, but preferably 20-30, until the cucumbers release extra water. Use paper towels or a clean linen to pat the cucumbers completely dry.
  • While the cucumbers are salting, add the softened cream cheese and heavy cream to a medium mixing bowl. Using a hand mixer or stand mixer with whip attachment, beat the cream cheese and heavy cream for 2-3 minutes, until it's very light and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed.
  • Add the fresh dill, fresh chives, grated garlic, lemon zest, a pinch of Kosher salt, and black pepper to the cream cheese. Whip for another 1-2 minutes. Taste and adjust the seasonings if needed.
  • Transfer the cream cheese mixture to a piping bag fitted with a large round tip. Pipe a dollop of herb cream cheese on each pretzel crisp. Then, use a butter knife to spread the cream cheese out a little bit.
  • Place a cucumber slice on top of each pretzel crisp. Garnish the cucumbers with freshly-cracked black pepper and a sprig of dill. Enjoy right away!

Notes

Salting the cucumbers not only adds flavor but also helps release extra water. This makes the cucumbers super crisp and keeps them from leaking water all over the bites!
Whipping the cream cheese is 100x easier if it’s softened. Just pull it out of the fridge about 30-60 minutes before making the recipe.
In the original recipe, I used dill and chives, but this would also be amazing with basil, tarragon, parsley, or any other soft herb.
You want to serve these bites right away, because the pretzels get soft after a while. You can prep the cream cheese a few days in advance, but you want to assemble everything right before serving.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1bite, Calories: 24kcal, Carbohydrates: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 41mg, Potassium: 14mg, Calcium: 6mg
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