Cucumber Cream Cheese Bites
These Cucumber Cream Cheese Bites are easy, keto-friendly snacks that add a Tex-Mex twist to the humble cucumber appetizer with taco seasoning.
Servings 2 people
Calories 276kcal
Ingredients
- 1 cucumber seedless
- ¼ cup sour cream
- 4 ounces cream cheese (½ package)
- 1 tablespoon taco seasoning (I used Ortega)
- 4-5 dashes hot sauce (I used Tabasco)
- black olives (sliced, optional, for garnish)
- pickled jalapenos (sliced, optional, for garnish)
- red pepper flakes (optional, for garnish)
Instructions
- Let the cream cheese come to room temperature. Meanwhile, cut the cucumber into ¼” slices and lay them on a paper towel.* When you’re finished slicing, put a paper towel over the top of the cucumber slices to soak up excess moisture. I do this for about 10 minutes.
- Combine sour cream, cream cheese, taco seasoning, and hot sauce in a bowl. Mix until smooth, creamy, and free of lumps. A hand mixer works quickly and effectively here.
- Put the taco topping in a sandwich bag and seal. Cut the tip of the bag and pipe the topping onto each slice of cucumber.
- Garnish! I chose to put three slices of black olive on a few, and a single pickled jalapeno slice on others.
- Eat! You can prepare these a few hours ahead of serving, but these are best eaten the same day they were prepared.
Notes
*To peel or not to peel, that is up to you! I like to leave the peel on for these bites.
Nutrition
Calories: 276kcal | Carbohydrates: 8g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 74mg | Sodium: 352mg | Potassium: 315mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1166IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 0.5mg