The combination of cool cucumber with zesty dill and creamy, salty feta cheese makes for a gold-plated appetizer. These little "boats" require no crackers or bread to enjoy and add cool-as-a-cucumber refreshment to your party menu.
Serves 8 as a salad dish or 16 as an appetizer
4 medium cucumbers, chilled and peeled 1/2 cup crumbled Greek feta cheese 1 TB canola mayonnaise 2 drops Worcestershire sauce 1 to 2 tsp minced fresh mint 1/2 to 1 tsp dried dill weed salt and pepper, to taste 1 TB minced fresh parsley
Cut chilled, peeled cucumbers in half lengthwise. Scoop out the seeds and centers. Mash together the feta with the mayonnaise, Worcestershire, mint, dill, salt and pepper until well combined. Stuff the cucumbers with the cheese mixture. Sprinkle with parsley and refrigerate to set. Cut stuffed cucumber halves into 2"-long pieces and serve