When it’s hot outside and you need a quick, fresh appetizer, these Herb Summer Veggie Cups are a solid go-to. They’re crisp, colorful, and loaded with seasonal herbs that make everything taste brighter. Perfect for parties, picnics, or just a no-fuss snack that doesn’t require turning on the oven.
You can fill these with whatever veggies you like. The creamy cheese filling will give them a welcoming boost of flavor. The textures go together so well.
Helpful Tips
- Prepare Vegetables in Advance – Slice cucumbers, radishes, and tomatoes ahead of time and store them separately in the refrigerator. This will speed up assembly and keep the vegetables fresh.
- Select Sturdy Phyllo Shells – Use mini phyllo shells that hold their shape well. If needed, warm them in the oven for a few minutes to add extra crispness before filling.
- Adjust Herbs to Your Preference -The herb cream cheese filling can be customized by using other fresh herbs like basil or chives. For a dairy-free version, substitute with plant-based cream cheese and yogurt alternatives.
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Summer Herb Veggie Cups
Ingredients
- 1/3 cup spreadable chive and onion cream cheese
- 1 tablespoon fresh dill chopped
- 15 mini phyllo shells
- 1 small cucumber sliced
- 4 small radishes sliced and cut into 4
- 8 small grape tomatoes halved
Instructions
- In a small bowl, mix together cream cheese and dill.
- Spoon about 1 teaspoon filling into each phyllo shell. Top with a slice of cucumber, a slice of radish, and half a tomato. Sprinkle with additional fresh dill.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.