Name: Cucumber Dill Ricotta Cups
Prep time: 10 min
Total time: 10 min
Yield: 15
Cuisine: American
Ingredients: 15 prebaked & frozen mini phyllo cups; 1/2 small cucumber, sliced; 1 cup ricotta cheese; 1 tablespoon minced fresh dill weed; 1 teaspoon lemon juice; 1/8 teaspoon salt; 1/8 teaspoon ground black pepper

Cucumber Dill Ricotta Cups

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Author: Brittany Poulson
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 15 1x
Category: Appetizer
Method: Mix
Cuisine: American

Description

These easy Cucumber Dill Ricotta Cups are refreshingly healthy and delicious. They are the perfect appetizer for any party or gathering – from bridal showers to outdoor picnics!

Ingredients

Units Scale

15 prebaked & frozen mini phyllo cups
1/2 small cucumber, sliced
1 cup ricotta cheese
1 tablespoon minced fresh dill weed
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper

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Instructions

Remove the phyllo cups from the packaging and set aside until ready to be filled.
Hand wash your cucumber with water, then slice into 15 quarters (or halves, depending on the size of your cucumber) and set aside. Mince the dill.
In a small/medium size bowl, add the ricotta, dill, lemon juice, salt and pepper. Stir the ingredients until combined. Spoon about 1 tablespoon of the mixture into each phyllo cup.
Top with a cucumber slice. Garnish with extra dill, if desired. Arrange on serving platter and enjoy!