Found recipe on Facebook. Thought I would share.
Provided by Carol Perricone
Categories Vegetable Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- 1. Peel the skin off the cucumbers. Cut into 2 inch thick slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
- 2. In a bowl, combine the sour cream and the cream cheese with a fork until well blended. Add the remaining ingredients and stir until combined.
- 3. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making. Garnish with chili powder or paprika. Experiment with different dips like hummus or a greek yogurt spread. Enjoy!
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