Low Carb Cucumber Bites
Servings: 12
Ingredients
1 large English cucumber (or 2 medium garden cucumbers), thickly sliced
8 oz (225 g) plain full-fat cream cheese, softened
1/2 teaspoon paprika (sweet or smoked), plus extra pinch if needed for taste
Directions
Slice the cucumber into thick rounds, about 1/2 inch each, so they’re sturdy enough to pick up. Lay the slices in a single layer on a plate or paper towel while you prepare the topping.
In a small bowl, stir the softened cream cheese until smooth and spreadable. Mix in 1/2 teaspoon of paprika until the cheese is evenly tinted and the flavor is mild but noticeable. Taste and add a tiny pinch more paprika if you’d like a bit more warmth.
Pat the tops of the cucumber slices dry with a paper towel so the cream cheese will cling nicely and not slide off.
Spoon the cream cheese mixture into a small zip-top bag and push it down into one corner, or use a piping bag if you have one. Snip a small tip off the corner of the bag.
Pipe a small swirl or dollop of the cream cheese mixture onto the center of each cucumber slice, leaving a little green edge showing around the outside for a pretty contrast.
Arrange the topped cucumber bites on a serving platter in a single layer. Lightly sprinkle a bit more paprika over the tops for color and a gentle, smoky scent.
Serve immediately for the best crunch, or cover loosely and refrigerate for up to an hour before guests arrive. If they sit much longer than that, the cucumbers will start to soften and lose their snap.
