Cucumber Boats make the perfect little snack! They’re low carb, keto-friendly, and packed with amazing flavor. One of our favorites for summer snacking… and they double as a delicious meal!
It’s officially cucumber season (although it’s ALWAYS cucumber season around here) and these Cucumber Boats are my latest obsession. Stuffed with whipped cream cheese, crispy bacon, and fresh minced chives, they’re as easy as they are delicious… not to mention gluten free, low carb, and keto friendly.
To be honest, I’ve never made cucumber boats before this summer. But now that I have? I just keep asking myself why I waited so long. They’re perfectly crunchy and SO satisfying… and I’m well aware that the flavor possibilities are endless!
It’s no secret that I love thinking up new ways to use cucumbers, from my Strawberry Cucumber Salad to my Cucumber Margarita to my crunchy Cucumber Salsa… and these cucumber boats fit right into the mix. I love the fact that they’re combined with cream cheese and bacon to give you that “comfort food” feel without the carbs. As for what flavor combination I’ll come up with next? The sky’s the limit!
what you’ll need for this recipe
Cucumbers – I used three mini cucumbers in this recipe. Since cucumbers act as the base, be sure you choose wisely! Look for cucumbers that are bright green in color and firm to the touch. They’re sold either in small bags or trays in the produce section at your local grocery store.
Cream cheese – 4 ounces of cream cheese forms the deliciously creamy filling in these cucumber boats. I used plain Philadelphia cream cheese, but you could also substitute any of your favorite flavors.
Seasonings – I used a simple combination of garlic powder, onion powder, salt and pepper to flavor the cream cheese filling. This added just the right amount of seasoning without overpowering the freshness of the cucumbers or the flavor of the bacon.
Bacon – Bacon adds delicious flavor and a crispy texture to this recipe. I used 3 pieces of bacon, cooked extra crispy and crumbled finely. If you’re looking for an extra pop of flavor, feel free to mix some into the cream cheese filling.
Chives – Fresh chives are the perfect finishing touch and add delicious oniony flavor to the recipe. I used chives from my garden, but they can be found near the other fresh herbs in the produce department at your local grocery store.
how to make cucumber boats
Cook the bacon. Cook the bacon until crispy on the stovetop or using my Oven Bacon recipe. Set aside to cool, then crumble finely. I like to make mine extra crispy for this recipe!
Prep the cucumbers. Wash and dry the cucumbers. Cut them in half lengthwise.Use a small spoon to scoop out the seeds, then pat the insides dry with a paper towel.
Make the filling. In a small mixing bowl, combine the cream cheese, garlic powder, onion powder, salt and pepper. Mix well using a hand mixer or spoon (I like to use a hand mixer to make it extra fluffy).
Assemble. Divide the cream cheese mixture evenly among the cucumbers.Sprinkle with crumbled bacon, minced chives, and fresh cracked pepper.
- Use a larger variety of cucumber and cut into pieces after assembling
- Substitute your favorite flavored cream cheese for plain cream cheese (garlic & herb, chive & onion, or garden vegetable would be delicious!)
- Use turkey bacon in place of regular bacon
- Substitute chopped deli meat, sliced pepperoni, or cooked & crumbled sausage
- Add additional seasonings, such as smoked paprika, cayenne pepper, or everything seasoning
- Substitute mini peppers for the cucumbers
- Add your favorite shredded or crumbled cheese (I would suggest finely shredded cheddar, Swiss, or even blue cheese)
what type of cucumbers to use
I used mini cucumbers, also known as Persian cucumbers. These are my favorite because of the small size, fresh flavor, and crunchy texture. If you’re unable to find mini cucumbers can also use a larger variety and cut them into smaller pieces after assembling.
Make-Ahead & Storage Tips
Cucumber Boats can be prepped in advance and also keep well in the fridge for 1-2 days. To prep in advance, mix up the cream cheese filling and store it in an airtight container in the refrigerator. Cook and crumble the bacon, then reheat briefly just before assembling. For best results, wait to cut and de-seed the cucumbers until just before assembling. If you’d like to prep the cucumbers in advance, I would suggest wrapping them in a dry paper towel to collect excess moisture and storing them in an airtight container in the refrigerator for up to 24 hours.
If you’re a cucumber fan like me, and especially if you grow them in your garden, you’re ALWAYS looking for fun new ways to use them! These are some of our favorite tried and true cucumber recipes:
- Cucumber Pasta Salad
- Cucumber Water
- Cucumber Sandwiches
- Creamy Cucumber Salad
- Chickpea Cucumber Feta Salad
- Asian Cucumber Salad
- 3 mini cucumbers
- 3 slices bacon, cooked and crumbled
- 4 ounces cream cheese, softened
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 chives, minced
- Cook the bacon on the stovetop or using my Oven Bacon recipe. Set aside to cool, then crumble finely.
- Wash and dry the cucumbers. Cut them in half lengthwise.
- Use a small spoon to scoop out the seeds, then pat the insides dry with a paper towel.
- In a small mixing bowl, combine the cream cheese, garlic powder, onion powder, salt and pepper. Mix well using a hand mixer or spoon.
- Divide the cream cheese mixture evenly among the cucumbers.
- Sprinkle with crumbled bacon and minced chives.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 199mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g