# What You'll Need:
→ Vegetables
01 - 3 large cucumbers
02 - ½ cup finely diced red bell pepper
03 - ½ cup finely diced celery
04 - ¼ cup finely chopped red onion
05 - 2 tablespoons chopped fresh dill
→ Dairy
06 - ½ cup cream cheese, softened
07 - 2 tablespoons sour cream
→ Pantry
08 - 1 teaspoon lemon juice
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
→ Garnish
11 - 2 tablespoons pomegranate seeds
12 - 1 tablespoon finely chopped chives
# How to Make It:
01 - Wash and peel cucumbers. Cut crosswise into 2-inch thick rounds.
02 - Cut each cucumber round into a snowflake shape using a small snowflake-shaped cookie cutter.
03 - Use a melon baller or small spoon to hollow out the center of each snowflake, leaving a ¼-inch thick base and sides to form cups. Drain on paper towels to remove excess moisture.
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 creamy mixture.
06 - Spoon or pipe the prepared filling into each cucumber cup.
07 - Top cups with pomegranate seeds and chopped chives.
08 - Refrigerate filled cucumber cups for at least 10 minutes prior to serving.
