# Components:
→ Vegetables
01 - 3 large cucumbers
02 - 1/2 cup finely diced red bell pepper
03 - 1/2 cup finely diced celery
04 - 1/4 cup finely chopped red onion
05 - 2 tbsp chopped fresh dill
→ Dairy
06 - 1/2 cup cream cheese, softened
07 - 2 tbsp sour cream
→ Pantry
08 - 1 tsp lemon juice
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
→ Garnish
11 - 2 tbsp pomegranate seeds
12 - 1 tbsp finely chopped chives
# Directions:
01 - Wash and peel the cucumbers. Slice crosswise into 2-inch thick rounds.
02 - Use a small snowflake-shaped cookie cutter to cut each round into snowflake shapes.
03 - Hollow out the center of each snowflake using a melon baller or small spoon, leaving a 1/4-inch thick base and sides to form cups. Place on paper towels to drain excess moisture.
04 - In a medium bowl, combine cream cheese, sour cream, lemon juice, salt, and black pepper. Mix until smooth.
05 - Fold in the diced red bell pepper, celery, red onion, and chopped dill gently into the filling mixture.
06 - Spoon or pipe the filling into each hollowed cucumber cup evenly.
07 - Top each filled cup with pomegranate seeds and finely chopped chives.
08 - Refrigerate the filled cucumber cups for at least 10 minutes before serving to enhance flavors and texture.
