# 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 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
# Directions:
01 - Wash and peel the cucumbers. Slice into rounds approximately 2 inches thick.
02 - Use a small snowflake-shaped cookie cutter to cut each round into a snowflake form.
03 - With a melon baller or small spoon, hollow out the center of each snowflake, leaving about 1/4 inch thick base and sides to create cups. Place on paper towels to drain excess moisture.
04 - Combine cream cheese, sour cream, lemon juice, salt, and black pepper in a medium bowl. Mix until smooth.
05 - Gently fold in the diced red bell pepper, celery, red onion, and chopped dill.
06 - Spoon or pipe the creamy mixture into each hollowed cucumber cup.
07 - Top each filled cup with pomegranate seeds and chopped chives.
08 - Refrigerate the prepared cups for at least 10 minutes to enhance flavor and texture.
