Cucumber Flowers with Herbed Cream Cheese

Cucumber Flowers with Herbed Cream Cheese, garnished with carrots and chives

These are beautiful appetizers, lovely on a buffet or table; they taste just as good as they look.  A dressed-up alternative to herb dip and crudites, these are simple to prep, and a great way to get everyone to eat their raw veggies!  Makes about 30

1 Medium English cucumber, washed and dried

4 ounces cream cheese at room temperature

2 Tablespoons sour cream

1 Tablespoon mayonnaise

1 teaspoon fresh chives, sliced very fine

1 teaspoon finely-minced cilantro

1 teaspoon finely-minced fresh dill

2 teaspoons freshly-squeezed lemon juice

1/4 teaspoon all-purpose seasoning

1/4 teaspoon salt

Carrot or radish, sliced paper thin

Fresh chives or herb of your choice

Slice the cucumber on a mandolin or with a knife 1/4" thick.  Place the slices on a sheet of paper towel and pat dry with another paper towel.  Use a small flower-shaped cookie cutter to cut the cucumber slices into flower shapes.  Place on a serving platter, or a sheet pan if serving later.

Beat the cream cheese in a medium bowl until light; add the sour cream and mayo and beat until well combined.  Add the remaining ingredients and beat until very smooth. 

Fill a pastry bag with a plain tip, or a plastic freezer back with one corner snipped off with the cream cheese mixture.  Squeeze a dollop onto each cucumber slice.  Cut the carrot or radish slices in half or quarter, and arrange a piece on the cheese.  Cut the chives or herbs into small lengths or pieces and add to the flowers in a manner that appeals to you. 

Serve immediately, or carefully cover with plastic wrap or a lid and refrigerate.  Serve within 8 hours.