Cucumber Boats Stuffed with Whipped Feta & Dill Mousse
2-3 Large cucumbers, cut into 1 inch thick rounds
Chopped cherry tomatoes, about 1/2 cup
8 Ounces room temperature feta
3 Ounces room temperature cream cheese
2 Tbsps chopped dill
1 Tbsp Lemon zest
Step 1: Using a small melon baller or a 1/4 tsp measuring spoon, scoop out about half of the middle of the cucumber round, leaving about 1/2 inch remaining.
Step 2: Combine the feta, cream cheese, dill, lemon zest and salt and pepper in a food processor and pulse until creamy, about 1 minute. Transfer the whipped feta to a piping bag and refrigerate for about 15-20 minutes.
Step 3: Line up the cucumber rounds and pipe in the whipped feta mousse into each piece. Top with chopped tomatoes and garnish with dill.
Serve chilled and enjoy!