Vegetable Dip Bites

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  • 2 large cucumbers
  • 8 cherry tomatoes
  • 1 package (8 ounces) Neufchatel cheese, softened
  • 1/2 cup finely chopped sweet yellow pepper
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped carrot
  • 1 teaspoon garlic salt
  • 1/4 teaspoon onion powder


  1. Using a Vegetable Peeler, peel decorative strips from the cucumbers. Cut cucumbers into 1/2-inch slices. Chop two of the slices and set aside. From the remaining slices, use a spoon to remove some of the seeds from the center (creating a well). Keeping a thin layer on the bottom.
  2. Using a Paring Knife, roughly chop the cherry tomatoes and drain them on a paper towel. Set aside.
  3. In a large bowl, mix the Neufchatel cheese, yellow pepper, celery, carrot, seasonings and chopped cucumber.
  4. Fill the cucumbers with the cheese mixture, using a small spoon or piping bag. Garnish each with chopped tomatoes. Refrigerate for at least one hour before serving.