12 cherry tomatoes
4 oz. cream cheese, softened
1/4 c. Prairie Ranch (below) or light ranch dressing
1 Tbsp. Dill Olive Oil
- 1/4 tsp. Saltwest Lemon Dill Sea Salt, plus extra for sprinkling
Prairie "Ranch" Dressing:
1/4 c. mayonnaise
2 Tbsp. Organic Balsamic Vinegar
2 tsp. Metropolitan Garlic Lovers Passion
2/3 c. Tuscan Herb Olive Oil
2 tsp. Lemon Olive Oil
4 Tbsp. coconut milk
Wash, peel, and slice cucumber into half slices. Remove a little of the insides of the cucumber with a round half teaspoon measuring spoon.
Combine softened cream cheese, mayo, and ranch. Mix well, until smooth. Add Dill Olive Oil and sea salt, and mix until combined. Place mixture into a piping bag with a star attachment and pipe out about a 3/4 tablespoon into each prepared cucumber. If mixture has a hard time sticking to the cucumber, pat the cucumber dry before piping.
Cut cherry tomatoes in half and insert into each cucumber topping. Sprinkle with Lemon Dill Sea Salt and serve. These appetizers can be prepared several hours before serving. Make sure to refrigerate until ready to serve.
Instructions for Prairie "Ranch" Dressing:
Mix all ingredients together until smooth.