Ok, moving on, so in one of the clean eating accountability groups our team is hosting for the Holidays, a fellow coach posted this recipe. I knew right away that I wanted to try them, but my Mom is allergic to cucumbers, so it had to be a party setting. Enter the annual Christmas party with friends where we find our Christmas trees!
Let me just say, these are simple, easy, clean and SO tasty! Hubby and kid-approved! We will totally be sharing these at one of our Christmas get togethers with family.
Mmmmm...here it is:
What You Need
6-7 strips of uncured bacon (we use Simply Nature from Aldi's, comes in 12 oz package)
1-8oz block of cream cheese, room temp or softened
1-16oz container Stonyfield organic plain Greek yogurt
2 tbsp dill (dried; organic if you have it)
1 tbsp dried onion flakes OR organic onion powder (Wal Mart has Wild Oats organic spices locally)
Dash of fresh ground pepper
4-5 longer cucumbers (organic if you can find it)
Put It Together
Cook bacon by using your preferred method. I like to cook it in the oven, 400 degrees, about 40 minutes, on foil lined cookie sheet. Remove from oven when crispy, transfer to paper towel to cool.
Mix next 5 ingredients with a hand mixer, cover and refrigerate for at least an hour. When you're ready to assemble, put this mix in a plastic Baggie, snipping the corner to easily fill the "cups".
Wash cucumbers well and peel, alternating stripes. Cut off ends and slice approximately 3/4 to 1 inch thick. Scoop out seeds with a melon baller, leaving 1/8 to 1/4 on the bottom to form a "cup". Just get as close as you can.
Fill the cups with your tasty, creamy mixture, there is enough filling to fill them nice and *slightly* heaping. Top with chopped bacon pieces and enjoy!
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