These Summer Herb Veggie Cups combine creamy herb spread with crisp vegetables in a crunchy phyllo shell. They’re simple to prepare and make a fresh, light appetizer for warm-weather gatherings.

This recipe is a simple way to serve fresh vegetables in a fun-to-eat crunchy cup. We love the creamy herb filling for summer appetizers. It’s fresh and cool.

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.

Summer Herb Veggie Cups

This recipe offers a simple way to serve fresh vegetables with a creamy herb filling, making it a practical choice for summer appetizers.

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Prep Time 15

Total Time 15

Course Appetizer

Cuisine American

Servings cups

Calories 28 kcal

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 pieces
8 small grape tomatoes halved

Instructions

In a small bowl, mix together cream cheese and dill until well combined.
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

Calories: 28kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gCholesterol: 3mgSodium: 32mgPotassium: 37mgFiber: 0.2gSugar: 1gVitamin A: 133IUVitamin C: 2mgCalcium: 9mgIron: 0.1mg

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