Cream Cheese Cucumber Canapes Recipe

Wash the cucumber and pat dry. Using a sharp knife, trim both ends. Slice the cucumber crosswise into 1/3-inch (about 8 mm) thick rounds. Aim for 24–30 slices depending on cucumber length.

If desired, lightly sprinkle the cucumber rounds with a pinch of salt and let rest on paper towels for 5 minutes to remove excess moisture. Pat dry again before assembling.

Soften and blend

Place the cream cheese in a medium bowl. If very firm, microwave for 8–10 seconds to soften slightly (do not melt). Add the sour cream (or Greek yogurt) and stir until smooth.

Add the chopped fresh dill, lemon zest, lemon juice, minced garlic, salt, and black pepper. Mix thoroughly until evenly combined and smooth. Taste and adjust seasoning: add more salt, pepper, or lemon if needed.

For a very smooth spread, transfer mixture to a food processor and pulse 3–4 times, scraping down the sides, then return to bowl.

Using a small spoon or a piping bag fitted with a round tip, place about 1 teaspoon (or roughly 1/2 tablespoon) of the cream cheese mixture onto the center of each cucumber round. Spread gently to form a small, even mound but leave a little cucumber edge visible.

Top about half of the cucumber rounds with a small folded piece of smoked salmon (approximately 1/2 ounce per canapé). For the remaining rounds, place a few capers or a thin slice of radish as an alternative topping.

Garnish each canapé with a tiny sprig of fresh dill and lightly sprinkle everything bagel seasoning (or your chosen seasoning) over the cream cheese. If using capers, press one or two onto the cream cheese to adhere.

Arrange the assembled canapés on a serving platter in a single layer. Refrigerate for up to 30 minutes before serving to let flavors meld, but do not assemble more than 1 hour ahead or the cucumber may become watery.

Serve chilled or at cool room temperature. Makes approximately 24–30 canapés. Leftover cream cheese spread keeps in an airtight container in the refrigerator for up to 3 days.