Low FODMAP Creamy Cucumber Chive Cups Recipe

Servings -1


  • 1 cucumber
  • 1/4 cup lactose free yogurt (Greek/coconut etc)
  • 1 Tbsp. finely chopped chives, 
  • 1 slice Ham, thick, chopped
  • 2-3 Kalamata olives, pitted and chopped
  • Pinch of Casa De Santé Lemon Herb seasoning


  1. Trim off the ends of each cucumber. Using a vegetable peeler, remove 3 evenly-spaced strips of peel from each. 
  2. To make cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon to remove the seeds from the center of each without cutting through to the bottom.
  3. Transfer to a platter; set aside.
  4. In a bowl mix, yogurt, chives, pepper and Casa De Santé Lemon Herb seasoning.
  5. Spoon mixture into cucumbers, top with a sprinkling of olives and ham and garnish with remaining chives.
  6. Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead.)


130 calories
GF, Vegan (if using non-dairy yogurt), Soy-free (if using non-soy yogurt)

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