# What You Need:
→ 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 tablespoons chopped fresh dill
→ Dairy
06 - 1/2 cup cream cheese, softened
07 - 2 tablespoons sour cream
→ Pantry
08 - 1 teaspoon lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - 2 tablespoons pomegranate seeds
12 - 1 tablespoon finely chopped chives
# Steps:
01 - Wash and peel cucumbers. Slice crosswise into 2-inch thick rounds.
02 - Use a small snowflake-shaped cookie cutter to cut each round into a snowflake shape.
03 - Using a melon baller or small spoon, hollow out the center of each snowflake, leaving approximately 1/4 inch thickness around the base and sides to form cups. Drain on paper towels.
04 - In a medium bowl, blend cream cheese, sour cream, lemon juice, salt, and black pepper until smooth.
05 - Gently fold diced red bell pepper, celery, red onion, and dill into the cream cheese mixture.
06 - Spoon or pipe the creamy filling into each cucumber cup evenly.
07 - Top each filled cup with pomegranate seeds and chopped chives.
08 - Refrigerate filled cucumber cups for at least 10 minutes to set before serving.
