These are beautiful appetizers, lovely on a buffet or table; they taste just as good as they look. A dressed-up alternative to herb dip and crudites, these are simple to prep, and a great way to get everyone to eat their raw veggies! Makes about 30
1 Medium English cucumber, washed and dried
4 ounces cream cheese at room temperature
2 Tablespoons sour cream
1 Tablespoon mayonnaise
1 teaspoon fresh chives, sliced very fine
1 teaspoon finely-minced cilantro
1 teaspoon finely-minced fresh dill
2 teaspoons freshly-squeezed lemon juice
1/4 teaspoon all-purpose seasoning
1/4 teaspoon salt
Carrot or radish, sliced paper thin
Fresh chives or herb of your choice
Slice the cucumber on a mandolin or with a knife 1/4" thick. Place the slices on a sheet of paper towel and pat dry with another paper towel. Use a small flower-shaped cookie cutter to cut the cucumber slices into flower shapes. Place on a serving platter, or a sheet pan if serving later.
Beat the cream cheese in a medium bowl until light; add the sour cream and mayo and beat until well combined. Add the remaining ingredients and beat until very smooth.
Fill a pastry bag with a plain tip, or a plastic freezer back with one corner snipped off with the cream cheese mixture. Squeeze a dollop onto each cucumber slice. Cut the carrot or radish slices in half or quarter, and arrange a piece on the cheese. Cut the chives or herbs into small lengths or pieces and add to the flowers in a manner that appeals to you.
Serve immediately, or carefully cover with plastic wrap or a lid and refrigerate. Serve within 8 hours.